3 tbsp Olive Oil (divided)
1 1-lb. pkg. Italian Sausage (mild or hot)
1 pound Ham (diced)
6 (15-oz.) cans Various types of beans ( your preference)
2 (1-oz.) pkts. Knorr Seasoned Chicken bouillon
3 lg. onions (diced)
3 lg. carrots (sliced)
3 stalks celery (chopped)
1 1-lb. pkg. mushrooms (sliced)
2 lg. bell peppers (diced)
Over medium high heat, add 1 1/2 T olive oil to a large stock pot.. Add Italian Sausage and cook through until nice and brown. Remove sausage from pan and set aside. Add remaining oil to pot. Add ham and cook through until browned. Remove ham from pot and set aside. Add all of the fresh vegetables to pot and cook through until onions are caramelized and other veggies are cooked. This will take about 20 minutes. While veggies are cooking, cut up sausage into bite-sized pieces. Once the veggies are done, put the sausage and ham back into pot. Add all of the beans, including the liquid, and the bouillon packets. Stir thoroughly. If it seems too thick add water. Season with salt and pepper sparingly because the sausage and ham have plenty of salt. Cook on medium heat for 20 minutes to mingle flavors. Eat with a nice crusty bread for dipping in the broth.
Note: Must use a minimum of 6 cans of beans but you can use as many more as you would like. Generally I buy a can of every bean I can find and some of them I buy 2 cans. If you use the unseasoned granules, you will need to add some spices.Sometimes I also add a tablespoon of minced garlic. This recipe is very adaptable and a hit at potlucks.
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