Name: Turkey Sausage & 16 Bean Soup
Ingredients: 0.25 cup extra virgin olive oil; 2.5 pounds turkey sausage; 3 parsnips (scrapped and sliced); 3 carrots (scrapped and sliced); 4 stalks celery (chopped); 1 pound package 16 bean mix; 4 cups water; 2 cups water; 2 teaspoons Better than Bouillon organic chicken soup base; 0 salt and pepper (to taste)

Turkey Sausage & 16 Bean Soup

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Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Servings 10 large servings

Ingredients

0.25 cup extra virgin olive oil
2.5 pounds turkey sausage
3 parsnips scrapped and sliced
3 carrots scrapped and sliced
4 stalks celery chopped
1 pound package 16 bean mix
4 cups water
2 cups water
2 teaspoons Better than Bouillon organic chicken soup base
salt and pepper to taste

Instructions

Soak beans over night and cook according to package directions until nearly done. Sauté turkey sausage until brown in olive oil coated pan. After browning, cut sausage into 1 inch pieces. Add parsnips & carrots to cooked beans. Add chopped celery to beans. Add cut up sausage to beans. Add 6 – 8 cups of broth or water and chicken base and simmer until turkey is thoroughly cooked. (Recipe #845)

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Turkey Sausage & 16 Bean Soup

Turkey Sausage & 16 Bean Soup

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