Subj : Navy Bean Soup With Sausage And Spinach
To   : All
From : Ben Collver
Date : Sun Dec 10 2023 14:12:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Navy Bean Soup With Sausage And Spinach
Categories: Soups
     Yield: 8 Servings

     1 tb Olive oil
    14 oz Smoked sausage
     1 md Onion
     2 cl Garlic
   1/2 lb Carrots; (about 3)
     3    Celery ribs
     1 lb Dry navy beans; (2 c)
     1    Whole bay leaf
     1 ts Dried thyme
   1/2 ts Dried rosemary
          Freshly cracked pepper; to
          -taste
     8 c  Water
     3 c  Fresh baby spinach
   1/2 tb Salt
     1 ts Spple cider vinegar

 Prep time: 15 minutes
 Cook time: 2 hours 30 minutes
 Total time: 2 hours 45 minutes

 The night before, sort through the beans to remove any stones or
 debris. Place the beans in a bowl and cover them with cool water.
 Allow the beans to soak in the refrigerator over night.

 Slice the sausage in to medallions and add them to a large soup pot
 along with one tablespoon of olive oil. Saute the sausage over medium
 heat until it is nicely browned (about five minutes). Drain off the
 excess fat.

 While the sausage is browning, dice the onion, carrot, and celery into
 small pieces. Mince the garlic. Add the onion, carrots, celery, and
 garlic to the soup pot after the sausage fat has been drained off.
 Saute for about five minutes more. The moisture released by the
 vegetables will dissolve any browned bits off of the bottom of the
 pot.

 Drain the soaked beans and give them a good rinse with fresh water.
 Add the rinsed beans to the pot along with the bay leaf, thyme,
 rosemary, some freshly cracked pepper, and 8 cups of water. Stir
 everything to combine. Turn the heat up to high and allow the soup to
 come up to a full boil.

 Once it reaches a full boil, turn the heat down to medium-low and
 allow the soup to gently boil for two hours, with the lid in place.
 You want the beans to go past the point of tenderness to the point
 where they are falling apart. Stir the pot occasionally.

 After gently boiling for a couple of hours, use a large wooden spoon
 to smash some of the beans against the side of the pot. This will
 help thicken the soup. Stir in the fresh spinach until wilted. Season
 the soup with salt. Start with just a 1/2 ts at a time and add more
 until it is to your desired saltiness (I used 1/2 tb total). Lastly,
 stir in the apple cider vinegar. Serve hot.

 Recipe by Beth Moncel

 Recipe FROM:
 <https://www.budgetbytes.com/navy-bean-soup-with-sausage-spinach/>

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