Spicy 17 Bean Soup Recipe

Spicy 17 bean soup

I love bean soups. I really love 17 bean soup and sadly it has been years since I have made it. This year I just had to have it, not to mention Mark was really craving a hot and hearty soup to enjoy during our winter months. I’m not a big sausage person but Mark is, so we compromised and went for a healthier version, chicken Italian sausage. If it was up to me I would have used veggie sausage instead, but hey – can’t win them all. This year I am making a conscious effort to use all-natural whole and organic foods in my recipes. If it is not all organic or whole foods, then at least half of the ingredients used will be. Organic foods honestly taste better and the fruits and vegetables taste more alive and flavorful then the “others”.

Ingredients

• 1 cup organic celery, thinly sliced
• 1 cup organic red onion, chopped
• 4-5 organic garlic cloves, minced
• 1 cup organic carrots, chopped
• 1 teaspoon red pepper flakes
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 2 generous cups of organic kale, chopped
• 4 chicken Italian sausages, cooked and (sliced in rounds then cut in halves)
• sea salt
• 8 cups organic chicken broth
• 2 cups 17 bean mix
• couple handfuls of barley

Directions

1. Boil 6 cups of water, bean mix along with barley for five minutes in a large soup pot
2. Turn off heat and let set in water for 1 hour
3. Drain water and add chicken broth, bring to a boil
4. Add Italian seasonings, bay leaves, pepper, and pepper flakes and reduce to a simmer
5. In the meantime, saute onions, celery, garlic, and carrots with a drizzle of olive oil (until soft and translucent)
6. Add veggies to the pot
7. Pan fry sliced chicken sausage and before dumping into soup, pour a 1/2 cup of broth into the pan to loosen up the bottom of pan.  Then add cooked sausage to the soup.
8. Bring to a quick boil, then back to simmer for five minutes
9. Turn off stove and add chopped kale to the pot

Related: Healthy Recipes, Soup Recipes