Recipe: White Bean Soup With Sausage And Peppers

Recipe care of Susan Steinberg

My good friend Susan Steinberg has imparted a great deal of knowledge on me in these past few months.  Steinberg is the very definition of a “functional foodie.”  She ran a very successful local catering service for many years; that success led her to open a widely acclaimed restaurant.  Nowadays, she spends her days busy as ever … but she’s always taken the time to hang with me.

Susan was kind enough to let me transcribe this recipe so that everyone can share.  The quantities here are huge…so you’ll want to trim this down if you’re cooking for just a few people.

Ingredients
  • 1.5 c butter
  • 14 c  onions
  • 7 c celery
  • 7 c carrots
  • 1/2 c garlic
  • 1 c parsley
  • 1.2 tbsp dried thyme
  • 2 gallons chicken stock
  • 4 lbs great northern beans
  • 14 bell peppers
  • 3 lbs kielbasa sausage
  • Salt & pepper
Procedure

NOTE: This might change over the next day as I need to confirm one thing with Mrs. Steinberg

  1. Soak (overnight) and prepare your beans
  2. Sauté the veggies in the butter
  3. Drain beans and combine stock, beans, and veggies.  Simmer until tender
  4. Add parsley, thyme, S&P
  5. Roast kielbasa using your favorite method
  6. Combine with your soup and serve it up
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