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Smoked Sausage Sunday Soup

November 6, 2016

Our new goal is to adopt a time-honored routine that our church women from the Greatest Generation have followed for decades- preparing Sunday’s dinner prior to leaving for Sunday morning church services.  We made our first attempt this morning, and it turned out well, both the timing and the meal!  Kevin liked it so much he wanted to make sure we blogged about it.  So today, we bring you this soup from Rachel Ray’s Your Weeknight Meal Planner in honor of all the women from the Greatest Generation who labored over a hot stove to cook a delicious Sunday lunch for her family, followed by making sure all her children were dressed in their Sunday best before heading to church. Oh, what wonderful meals those were!  We’d love for you to share your memories from such days, or even share how you are making your own memories for your family.


1 tbsp olive oil

14 oz. smoked turkey sausage, cut 1/2 inch thick

1 onion, finely chopped

2 celery stalks, diced

2 carrots, diced

1 can Navy beans, rinsed and drained

1 can pinto beans, rinsed, drained, and mashed

1 (32 oz) container unsalted or low sodium beef stock

2 oz. spinach or kale

salt and pepper to taste (we refrained from using salt and pepper)


In a heavy pot or dutch oven, heat oil.  Add the sausage, onion, celery, and carrots.  Cook until onion is translucent.  Salt and pepper to taste.  Add navy beans and mashed pinto beans along with the beef stock.  Simmer for 30 minutes.  Add the spinach or kale and let wilt before serving.


From → Soup

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