We have always felt that soup is a very underrated meal that is actually not hard to make
Not only does it fit the bill as a comfort food, it’s easier than you might think to develop a lot of flavor with just a few ingredients making this not only a delicious meal but one that’s not too bad on your budget
Another thing that makes soup a good choice is the Instant Pot
Using the pressure cooking and saute function makes soup a cinch
We are starting with 1 pound of dried navy beans
I like to give them a rinse in a strainer and pick through to make sure there is no grit or anything other than beans
Add the beans to the Instant Pot
Add water to the pot until it is around 2 inches above the beans
Using the saute function bring the beans to a rapid boil
Remove the insert with the beans and set aside
Allow the beans to soak in the water for 30 minutes
This can be done ahead of time
While the beans are taking a nice relaxing and warm bath, let’s work on the sausage
We are using 10 hot Italian turkey sausage links but you can use whatever sausage you enjoy
We are going to grill these but they can also be baked or pan fried as well
Preheat your grill to 400 F indirect heat
Place the sausage on the grill and cook 8-10 minutes
Flip the sausage and cook another 8-10 minutes or until just done inside
Remove the sausage and allow to rest 10-15 minutes before slicing
If you slice them right away they will lose all their juices
Once the sausage has rested slice them on a bias, add to a bowl and set aside
Now that our beans have had the rest they so desperately needed, let’s strain them out of the water
Dry out the insert and add it back into the Instant Pot
Heat 2 tablespoons of olive oil using the saute function
Give 1 onion and 2 garlic cloves a nice chop
Add the onion and garlic to the pot with a sprinkle of kosher salt, ground black pepper and crushed red pepper flakes
Cook 4-6 minutes while stirring occasionally
Add the beans in and stir to incorporate
Next we will need 8 cups of chicken stock
Click on our link to make Homemade Chicken Stock
Add the stock to the pot
Close the lid on the Instant Pot and cook on high pressure for 15 minutes
After the 15 minute timer goes off you want to do a quick release and get the pressure out
The beans should be soft but with some texture to them
You don’t want them to blow apart
Next up, we will need 1 bunch of escarole
I love to use escarole as my leafy greens in a soup because it can stand up to the heat and retain some texture
It also adds great flavor
Make sure you give the escarole a good rinse to remove any dirt or grit
Remove and discard the white base
Give the escarole a chop
Add the sausage to the soup
Add the chopped escarole to the soup
Using the saute function, bring the soup to a rapid boil then switch to the lowest heat for saute and simmer the soup covered for 10 minutes allowing the escarole to cook and the flavors to meld
We have a regular pot lid but if your using the pressure lid ensure you have it set to venting so you don’t pressure cook
Houston we have soup!
Taste and season with salt and pepper as needed!!
Sprinkle with some freshly grated parmesan cheese
Serve a delicious bowl of soup and your family will be back for more!!!
Enjoy!!!
Simply Sundays! ~ Navy Bean & Sausage Soup
Ingredients
1 pound bag of dried navy beans
6 cups of water (or enough to cover the beans by 2 inches)
10 hot Italian turkey sausage links
1 onion
2 garlic cloves
2 tablespoons of olive oil
8 cups of chicken stock
1 bunch of escarole
kosher salt
ground black pepper
crushed red pepper flakes
Directions
Add 1 pound of dried navy beans to a strainer and give them a rinse. Pick through to make sure there is no grit. Add the beans to the Instant Pot and cover with water up to 2 inches over the beans
Using the saute function bring the beans to a rapid boil. Remove the insert with the beans and set aside. Allow the beans to soak in the water for 30 minutes. This can be done ahead of time
Preheat your grill to 400 F indirect heat. Place the sausage on the grill and cook 8-10 minutes. Flip the sausage and cook another 8-10 minutes or until just done inside. Remove the sausage and allow to rest 10-15 minutes before slicing. Once the sausage has rested slice them on a bias, add to a bowl and set aside
Strain the beans out of the water. Dry out the insert and add it back into the Instant Pot. Heat 2 tablespoons of olive oil using the saute function. Give 1 onion and 2 garlic cloves a nice chop
Add the onion and garlic to the pot with a sprinkle of kosher salt, ground black pepper and crushed red pepper flakes. Cook 4-6 minutes while stirring occasionally. Add the beans in and stir to incorporate
Add 8 cups of chicken stock to the pot. Close the lid on the Instant Pot and cook on high pressure for 15 minutes. After the 15 minute timer goes off you want to do a quick release and get the pressure out
Rinse to remove any dirt or grit from 1 bunch of escarole. Remove and discard the white base. Chop the escarole. Add the sausage to the soup. Add the chopped escarole to the soup
Using the saute function bring the soup to a rapid boil then switch to the lowest heat for saute and simmer the soup covered for 10 minutes allowing the escarole to cook and the flavors to meld
Ladle the soup into a bowl and sprinkle with grated parmesan cheese
Tools used to make this recipe
Architec Carving Board, Gripperwood
ZELITE INFINITY Chef Knife 8 inch
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