Saturday, January 10, 2015

Spicy Navy Bean Soup

When I was a kid, my mom made Navy bean soup frequently during the winter months.  I HATED it.  It was bland and starchy and smelled horrible.  I'm not sure if my mom still makes it.  Fast forward to present day....Hubby and our youngest daughter LOVE Navy bean soup.  Not my mom's recipe, a new twist I have recently developed.

2lb bag of dried Navy Beans
1 lb roll cheap breakfast sausage
2-4 Tablespoons Asian Garlic Chili Sauce
3/4 cup unbleached flour

Follow the directions for quick soaking on the package of dried beans.  While they are sitting,  crumble and brown the sausage.  Do not drain the grease from the sausage.  When the sausage is browned set it aside until the beans are done soaking.
Rinse beans and pour them into a 5 quart or larger crockpot. 
Add the sausage and sausage grease. 
Add enough water to completely cover the beans.
Add an additional 2 cups water
Add Garlic Chili Sauce.
Cook in crockpot on low 8 to 10 hours
Add Salt, pepper and garlic powder to taste
Mix flour with 1 cup cold water
Spoon 2 cups of broth into a saucepan and bring to a boil
Add flour mixture and allow to boil for 3 minutes while stirring.
Pour the thickened broth back into the crockpot.
Soup is now ready to eat, but can be left on warm in the crockpot for up to 2 days before serving.
After that, allow to cool and store in refrigerator or freezer

This tastes better and better after sitting for a few days!


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