Dragonfly
My addled brain experienced a brief moment of clarity just now... and I remembered a promise for Sausage & Butter bean soup!! This may or may not have been due to my stomach growling and the subsequent wonderings of "what the heck am I going to cook for dinner tonight?" (and then, "Do I even want to cook dinner tonight?" I really don't want to, which means it's going to be Breakfast 4 Dinner night... quick, painless, and tasty breakfast tacos!)

Back the soup, though. Have you ever wondered how to get spawlings to eat LIMA beans? Or how about Black-Eyed peas? I have the answer! Really, I do. Sausage & Butter bean soup. Both my spawnlings have a mean hate for the lima bean, and Mr. Clean despises the black-eyed pea BUT!! All Three of them scarf this dish down like they've just come off a month-long fast and then hold up their licked-clean empty bowls with sad, puppy eyes and enact scenes from Oliver Twist.

So, here's what you need:

Extra Virgin Olive Oil
1 small onion, chopped fine
2-3 cloves of garlic (or 2 heaping spoons of minced garlic from jar)
1 to 1-1/2 lbs Polish Kielbasa smoked sausage (package & a half - use the remaining for cheese, sausage and cracker snacks), halved and sliced into bite-sized half-rounds
1 cup baby carrots, sliced
1 cup fresh baby spinach, julienned (very thin strips)
1 - 16oz package frozen Speckled Butter Beans
1 - 16oz package frozen Black-Eyed Peas
1 - 16oz package frozen Lima Beans

1 box chicken stock
1 can Cambell's Beef Consumme (or beef broth)

1 T. basil
sea salt (to taste - careful, the consumme is a little salty already!)
fresh ground black pepper (to taste)


Before starting, make sure all of the ingredients needing to be sliced or chopped are done so ahead of time. This soup goes together very quickly.

In a 6 qt. soup pot, heat 1-2 T. olive oil over med-high heat. Add onion and saute until translucent. Add garlic; saute 1-2 minutes, stirring often to keep from burning. Next, add your sausage and saute until lightly browned.

Then, add a small amount of chicken broth and de-glaze pot, if needed. Add remaining chicken stock and the beef consumme. Next, dump in all of the frozen beans, carrots, spinach, and basil. Stir to combine and bring to a boil. Continue to boil for 20 minutes. Then, cover and reduce heat to medium-low simmer (4 on my dial). Simmer for 30 minutes or until beans are tender.

Serve with fresh, hot garlic bread. YUM!
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5 Responses
  1. Dancinfairy Says:

    Wow that looks delicous. My tummy is rumbling now and it is only 9am!

    I will definately have to try that one out.


  2. katkin Says:

    Wow! This sounds really good. I'll have to try it for sure. I've never gotten around to trying the chai spice cupcakes (mainly because finding some of the chai spice ingredients at my local WallyWorld is difficult) but I still have the recipe and plan to try them........some day. This soup sounds easier and more to my not-so-professional abilities. Hmmm....I'm hungry.....


  3. BabySis Says:

    It is really good... had it once and had to go back for seconds... and I am not a big fan of the black-eye peas.


  4. dragonfly Says:

    fairy & Katkin - You'll have to let me know how it turns out. (and nice to see you two still hanging with me!!)

    fairy - the house is looking good!!

    Sis - what is it with you and Pixie and the black-eye peas? They're good for you! p.s. do you remember the lima bean and mashed potato fight? Or was that peas and mashed potatoes? Heh.


  5. BabySis Says:

    I remember Pixie putting mashed potatoes in my milk when ever I got up from the table... and she giggled as she watched me drink my milk.. hmm... maybe that is why I don't like regular milk....

    I do recall the fight with mashed potatoes, b/c there were spots where it didn't get cleaned up and got cement hard on the wall.. lmao