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White Bean and Sausage Stew
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| White Bean and Sausage Stew A A A This stew, when thickened with Signature Secrets, is ideal for serving in homemade bread bowls. | |
| 3 cups (1 pound) | white beans, soaked in water overnight, washed and drained |
| 8 cups (2, 32 ounce containers) | chicken or vegetable broth |
| 2 cups (16 ounces) | water |
| 2 tablespoons | cider vinegar |
| 1 pound | spicy turkey sausage or highly flavored sausage, sliced |
| 1 1/2 cups (7 1/2 ounces) | onion, diced |
| 1 1/2 cups (6 ounces) | celery, diced |
| 2 cups (8 ounces) | sweet potato, diced |
| 1 pound | kale, chopped or 2, 10 ounce packages frozen kale |
| 1/2 cup (1 1/2 ounces) | signature secrets culinary thickener*, (optional) |
| Salt | |
| pepper to taste | |
| Parsley, for garnish | |
| green onions, alternative | |
Place beans, broth, water and vinegar in a large pot, bring to a simmer and then cook for 50-60 minutes until the beans are soft. Check often and add extra water if needed.
In a separate pan, sauté the sausage. Pour off most of the fat and set the sausage aside. Sauté the onion, and celery until translucent. Add the sautéed onions, celery, sausage, diced sweet potato, kale and signature secrets culinary thickener if you are using it, to the beans and continue to simmer until the sweet potato is tender, about 30 minutes.
Taste, add salt and pepper if desired. Serve with a sprinkle of fresh parsley or green onion *Signature secrets thickens the soup so that the broth does not leak if served in bread bowls.
Yield: about 3 1/2 quarts stew, about 12, 1 1/4 cup servings
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