Note #1: if using dry beans, you'll need to prepare and cook them according to the directions on the package before starting this recipe.
Note #2: Instead of Italian sausage, I use turkey breakfast sausage cooked in a little olive oil. Don't add oil if using Italian sausage... --->
(In fact, you'll want to drain some of the excess oil before adding the broth and soup.)
Start by browning and breaking up the sausage over medium heat in a large pot.
Add the chopped onion and celery while the meat is browning.
Since I'm not using Italian sausage, I like to add some Garlic Powder...
...and dried Basil.
Once the sausage is cooked through, pour in the chicken broth (or in my case, water & bullion).
Let the broth come to a boil, then add the Cream of Celery soup.
And now, the beans...I drain and rinse 2 cans, and add the other 2 cans undrained.
Add a little seasoning. Bring to a boil.
Reduce to low heat, cover, and cook for at least 30 minutes, stirring occasionally. Taste and add seasoning, if needed. I like to let it continue cooking for an hour or two.
Ready to eat! * Hint: add an extra cup or two of broth if you want it more "soupy" *
Serve with cornbread for a perfect southern meal :)
- 1.0lb Ground / bulk Italian Sausage
- 1.0 Small onion, chopped (or 1/2 medium)
- 4.0 Celery ribs, chopped
- 2.0c Chicken broth
- 10.0oz Cream of celery soup (1 can)
- 4.0 Cans of Great Northern Beans (or 16 oz bag dry)
- Salt, pepper, other seasoning to taste