Here's an easy soup recipe my cousin Brenda shared with me. Great to serve on cool nights. Serve with skillet cornbread.
1 pound ground sausage
1/2 cup minced onion
2 stalks celery, diced
2 carrots, diced
salt and pepper
2 teaspoons thyme
1 quart chicken stock
1 teaspoon parsley
3 cans navy beans
In medium saucepan, brown sausage. Add next seven ingredients and bring to a boil. Add two cans of navy beans. Puree the third can and add to soup. Cook till vegetables are tender. Serves 4-6.Click here for a printable version of this recipe.
