Navy Bean And Sausage Soup

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Italian	Soups	5	Servings

INGREDIENTS

1/2	lb	Dried navy beans
4	T	Olive oil
1		Onion, chopped
2		Garlic cloves, chopped
3		Ribs celery, diced
1		Turnip, diced
1		Imported bay leaf and 5
		sprigs fresh
		Parsley, tied together with
		kitchen twine
1/4	t	Ground allspice
1/4	t	Crushed red pepper flakes
6	c	Chicken broth
4		Fresh sausages, mild
		Italian
		Salt
		Freshly ground black pepper

INSTRUCTIONS

Soak the navy beans overnight in plenty of cold water; the next day
drain the beans and rinse them under cool water. Set aside. Place the
oil and onion in a soup kettle, set over low heat and cook slowly
until the onion has softened, about 5 minutes.  Increase the heat to
medium, add the garlic and celery and stir-cook for 1 minute. Drop in
the bay leaf and parsley bundle.  Stir in the allspice, red pepper
flakes, broth, and navy beans. Bring the soup base to a boil,  skimming
it as necessary; boil 3 minutes. Cover and simmer for 1 1/2  hours, or
until the beans are quite tender. Discard the parsley-bay  leaf bundle.
(The soup may be prepared in advance to this point.)  To finish the
soup, grill the sausages under the broiler or pan-fry  them for about
20 minutes, letting them cook for 10 minutes on each  side. Slice the
sausage into 1/3-inch disks. Add the sausage rounds  to the soup and
let simmer for 5 minutes longer to blend the flavors.  Season with salt
and freshly-ground pepper to taste. Ladle the soup  into warm bowls and
serve piping hot.  Makes 5 servings.  [WASHINGTON POST JAN 11, 1989]
Posted by Fred Peters.  Posted to MM-Recipes Digest  by "John Weber"
<hdbrer@ibm.net> on Nov  07, 98

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 969 Calories From Fat: 589 Total Fat: 66.4g Cholesterol: 217.4mg Sodium: 2803.8mg Potassium: 899.2mg Carbohydrates: 38.7g Fiber: 12.2g Sugar: 5g Protein: 57.7g