Warm curry spices give the soup a golden color and highlight the red of the cranberry beans and the bright green of the fresh spinach stirred into the soup at the last minute. Add chicken sausage and a diced apple to complete this festive holiday soup, perfect to serve on nights in between the big feasts.
|Preparation Time:||30 minutes|
|Cooking Time:||2 hours|
With the recent tweaking of this soup recipe it is now one of our most vibrant and flavorful bean soup meals! The bright red package makes a great holiday gift to friends, teachers, neighbors and any other happy person on your gift list.
Speckled cranberry beans, assorted mixed beans, red pepper, celery, carrots, garlic, basil, thyme and saffron. No added salt, preservatives or MSG.
Allergen Information: Certified Gluten-Free
8 cups chicken broth or vegetable broth
2 tablespoons olive oil
1 large purple onion, chopped
1 pound turkey sausage* cut up or crumbled
1 10-ounce box frozen spinach
Preparing the beans:
While the beans are simmering:
*Turkey and chicken sausages are becoming widely available in intriguing flavors. We tried a delightfully spicy chicken sausage with sun dried tomatoes and basil as well as turkey breakfast sausage. Let us know what specialty sausage you like.
Our various cooks recommend: Andouille, Kielbasa and many specialty varieties of chicken sausage links. Breakfast turkey sausage does not seem to enhance the texture or flavor of the basic soup. Be sure to add the spinach just before serving, do not prepare soup ahead and freeze with the spinach.
Recommended slow cooker: 4-6 quart
Preparing the beans the night before:
Assembling the soup in the morning (or night before):
Calories per gram:
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