This easy delicious soup comes together in under 30 minutes.
Another fantastic recipe from the Brian files.
I introduced you to one of my Dad’s delicious recipes in Cheesy Fried Breadlets post. Now it’s time for something completely different.
After my parents moved to Florida my Dad would join the other men of the neighborhood at a Friday coffee meet-up and a local cafe. My dad struck up a friendship with the cafe’s owner and the result was him becoming her soup chef. He invented several soups that became very popular and regularly sold out on the days they were on the menu.
3 Beans, 2 Potatoes Soup is one of my favorites.
This is a very easy soup that comes together quickly. The only trick is finding the beans. I recommend the organic aisle, and the ethnic food aisle, although Superstore seems to have them in the canned vegetable aisle too.
You want to find sausage that is smokey. It is such a great flavor with the sweet potato or yam and the beans. I couldn’t find one that was smokey enough so I added some chipotle seasoning I got for Christmas in a pack from The Spice Affair.
Like all my Dad’s recipes, this one is perfect for tweaking to your own taste. Don’t like soy sauce then change out for salt. Add Worchestershire sauce, add chipotle seasoning. You can use sweet potato but that makes it a bit colorless so I use yam instead. A friend of mine recently made it in his Instant pot and it came out great.
This soup doesn’t need a roux or cream to make it rich and satisfying. The potato and the beans thicken the broth just enough. Enjoy my dad’s 3 beans, 2 Potatoes soup
- 8oz Smoked Turkey Sausage cut into 1/8" slices and then cut into quarters.
- 1 cup Spanish or Yellow onion, chopped
- 1 cup Celery, finely chopped
- 2 tsp garlic, minced
- 1 Tbsp vegetable oil
- 1 1/2 Quart (48oz) Reduced Fat Chicken Broth
- 2 cups sweet potatoes or Yams, peeled and cubed 1/2 inch
- 2 cups Baking potatoes, peeled and cubed 1/2 inch
- 15 oz can Navy beans, drained and rinsed
- 15 oz can Pinto beans, drained and rinsed
- 15 oz can Black beans, drained and rinsed
- 1/4 tsp dried Thyme leaves
- 1/2 tsp White pepper
- 1 1/2 tsp salt
- Soy Sauce to taste
- Drain the cans of beans and rinse thoroughly under running water.
- In a three or four quart saucepan or Dutch oven.
- Saute the smoked sausage, onion and celery in a minimum of oil until veggies are soft and the sausage bits are browned - 5-8 minutes.
- Add the garlic and stir for about 20 seconds.
- Add the remaining ingredients, but only a portion of the salt, and heat to boiling. Reduce heat and simmer until potatoes are tender. 12 to 15 minutes.
- Check for enough salt and adjust with salt and soy sauce to taste.
- Serve with crusty bread.
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