Monday, October 24, 2016

BBQ Bean and Sausage Soup





Now that we're in the midst of the Fall Season, 
I gravitate to making soup for lunches.
This one is simple - made in less than an hour.
Barbeque Sauce adds a smokey zip to the beans and sausage.

  • 1/2  large sweet onion, diced
  • 1/2  red or yellow pepper, seeded and diced
  • 1/2 green pepper, seeded and diced
  • 1 large carrot, peeled and diced
  • 3 stalks celery diced
  • 1 tablespoon olive oil
  • 1 - 8" length smoked farmer sausage (or ham sausage) diced
  • 2 bay leaves
  • 2 cups diced canned tomatoes
  • 1 package dry onion soup mix
  • 5 cups water
  • 1 can baked beans
  • 1 teaspoon "Beef Better than Bouillon" or 1 beef bouillon cube
  • 1/4 cup Barbeque Sauce
  • a few dashes hot pepper sauce if desired
  • 2 cups frozen corn or 1 large can corn, drained.

  1. place diced vegetables in a frying pan with olive oil and saute until tender.
  2. Add diced farmer sausage and bay leaves and continue to cook until farmer sausage begins to brown.
  3. Place sausage and sauteed vegetables in a dutch oven and add remaining ingredients except corn.
  4. Simmer soup on low for about 1/2 hour, stirring frequently.
  5. Add corn and continue to cook for another 5-10 minutes.
  6. Serve topped with Cheddar cheese or sour cream if desired.

5 comments:

  1. Thank you. Guess what is coming for dinner? :) B

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  2. Absolutely loving this soup ♥

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  3. I have some bratwurst in the freezer. I just may substitute that for your farmer sausage.

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  4. It is soup season for sure and this one looks perfect!

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  5. We had this last night. YUM! I used a 16 oz pkg of smoked sausage, and a larger can of diced tomatoes. Can't wait till supper tonight, for the leftovers. Thanks.

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