Mixed Bean Soup With Andouille And Celery

Name: Mixed Bean Soup With Andouille And Celery
Cuisine: American
Ingredients: 2 tbsp Extra virgin olive oil; 2 Leeks, white and light green parts only, halved lengthwise, thinly sliced, and washed (2 1/2 cups); 1 pinch Red pepper flakes; 1 dash Coarse salt and freshly ground pepper; 12 oz Andouille or other smoked sausage, cut on the bias into 1/4" thick slices; 3 Thyme; 5 cup Chicken broth; 3 can Beans- cannellini, roman, and black eyed peas, drained and rinsed; 2 cup Celery, plus leaves for garnish

L Minn @cook_3529040

I can't believe this soup is so easy to make. Great flavors. Great tasting. Great cooking. De-lish!!

L Minn @cook_3529040

I can't believe this soup is so easy to make. Great flavors. Great tasting. Great cooking. De-lish!!

Saved

Ingredients

2 tbspExtra virgin olive oil
2Leeks, white and light green parts only, halved lengthwise, thinly sliced, and washed (2 1/2 cups)
1 pinchRed pepper flakes
1 dashCoarse salt and freshly ground pepper
12 ozAndouille or other smoked sausage, cut on the bias into 1/4" thick slices
3Thyme
5 cupChicken broth
3 canBeans- cannellini, roman, and black eyed peas, drained and rinsed
2 cupCelery, plus leaves for garnish

Saved

Steps

1

Heat oil in pan over medium heat. Add leaks, red pepper flakes, salt, and pepper. Cook until leeks are softened, about 6 minutes. Brown sausage in separate pan with thyme sprigs; cook until sausage is golden brown- about 5 minutes
2

Add sausage to leeks.
3

Add broth and beans. Bring to boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy-about 10 minutes.