Want some absolutely awesome navy bean and sausage soup that tastes like it simmered all day but really took two hours?
This is it!
|1||Lb||Dry Navy Beans|
|1 1/4||Lb||Sweet or Hot Italian Sausage Links (depending on your preference), cut into 3/4″ chunks with scissors or knife.|
|1||Large or 2 Medium Yellow Onions (not sweet, Vidalia, etc.), minced.|
|1||Quart||Reduced Sodium Chicken Broth (optional)|
|2||Stalks||Celery, chopped 1/4″|
|4 – 5||Large Cloves Garlic, finely chopped|
|Fresh Ground Pepper to taste|
- Rinse beans and pour out on to a sheet pan and examine. Discard anything that isn’t a bean.
- Put beans in pressure cooker, cover with water by at least four inches, bring to medium pressure, cook for 2 minutes, then turn off heat. Let sit for an hour.
- Drain beans, discard the liquid, rinse the beans and save.
- Dry pot. Add a little olive oil and heat on medium until shimmering.
- Add sausage and cook until browned. Remove and save
- Drain off all the grease except for a few tablespoons. Add onion and celery, and saute until the onions are soft.
- Add chopped garlic and saute until softened (not browned)
- Add (optional) chicken broth, sausage, beans and parsley. Add water until the liquid is over the top of the beans by two inches. Add salt and freshly ground black pepper. Mix well. Add bay leaves.
- Cover pressure cooker and heat on high until pressure is at “high” then maintain pressure for 30 minutes. Cool your cooker by running cold water over and/or around pot, until the pressure is gone. Don’t just pull the dump valve, since you’ll destroy the beans.
- Remove bay leaves
- Optional: For more a thicker soup, take about two cups of the beans and liquid and process in a blender until smooth, then return to pot and mix.
Nutrition Information: 4g Fat, 14g Carbohydrates, 6g Fiber, 10.25g Protein per 1 cup serving.
Approximately 3 Weight Watcher’s “Points Plus” points.