In line with the Clean Out the Cupboards Challenge, last week I concocted this soup using three cans of beans, the last of my fettuccine noodles, some limp celery, a green pepper that was getting old and some turkey sausage links that were buried in the bottom of my freezer.
With no recipe and no idea what I was doing, it turned out surprisingly well. In the future I would leave out the peas and add spinach or kale. The flavor vaguely reminded me of Olive Garden’s Zuppa Toscana.
Spicy Bean & Sausage Soup
INGREDIENTS
- 2 tablespoons Olive oil or butter
- ½ an onion, chopped
- ½ a green pepper, chopped
- 2 stalks celery, chopped
- spicy sausage {mine was turkey sausage links that I cut into chunks}
- 32 oz. broth of your choice {I used vegetable}
- 1 cup frozen corn
- 1 can kidney beans
- 1 can pinto beans
- 1 can navy beans
- Fettuccine noodles
- Italian seasoning
- ground cumin
- salt & pepper to taste
DIRECTIONS
- Sauté onion, pepper and celery in Olive oil or butter over medium heat until tender.
- Add crumbled/chopped sausage, season with Italian seasoning and ground cumin and cook until no longer pink. {I don’t have measurements for you because I season to taste. Your tastes may be different than mine. If I had to guess, I’d say I used 1 tablespoon Italian Seasoning and up to 3 tablespoons cumin. It was spicy.}
- Pour in broth. Add corn and beans. Increase heat to bring to a boil.
- Once boiling add noodles. Simmer just until noodles are tender. Season with salt and pepper to taste.
*A note on cooking noodles directly in your soup. They soak up a lot of liquid! My soup was fine at first, but later when Mister got home the noodles had soaked up nearly all the liquid, making it more like a noodle dish than a soup. Be prepared to add more liquid.
Clean Out the Cupboards Challenge is co-hosted by Laura at Frugal Follies, Denise at Shopper Strategy, Robbie at Going Green Mama, Crystal at Mrs. Happy Homemaker and me {Rebecca Jean} at Midnight Maniac. You are invited to join!
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