One hearty stew that's both filling and good for you! Loaded with complex carbohydrates, smoky sausage, and tons of veggies!
If you like to cook soup, you are going to LOVE bacon sausage. The smoky meaty bits of sausage flavor the entire soup and it's so good with white beans.
Soup and stew are both types of dishes that are made by combining various ingredients and cooking them together in a liquid base. However, there are some key differences between the two:
Consistency: One of the main differences between soup and stew is their consistency. Soup is typically thinner and more liquid, with a broth or stock base that is often seasoned with herbs, spices, or other flavorings. Stew, on the other hand, is thicker and more substantial, with a thicker broth or sauce that coats the ingredients.
Cooking Time: Another key difference between soup and stew is the length of time they are cooked. Soups are usually cooked quickly over high heat, while stews are cooked slowly over low heat for a longer period of time, often several hours. This slow cooking helps to break down tougher cuts of meat and allows the flavors to meld together.
Ingredients: Soups and stews can contain a similar range of ingredients, including vegetables, meats, and grains. However, stews often include larger, chunkier pieces of meat and vegetables that are cooked for longer, while soups may contain smaller, diced pieces that cook quickly.
Serving: Soups are often served as a starter course, while stews are typically served as a main course, accompanied by bread or other side dishes.
Overall, the main difference between soup and stew is their thickness and cooking time, with stews being thicker and cooked for longer periods of time than soups.
WHITE BEAN & SAUSAGE STEW
Rated 5.0 stars by 1 users
Soups and Stews
4 - 6
Kale and sausage soup is a flavorful and nutritious dish that's perfect for cooler weather.
The best bacon sausage flavors to use in soups/stews are as follows:
1 package Big Fork Bacon Sausage, any flavor, cut in half and sliced
1 large yellow onion, diced
4 carrots, sliced
3 ribs celery, chopped
5 cloves garlic, smashed
1 bunch kale, chopped
8 cups water or chicken stock
1 long peppercorn
2 bay leaves
½ t. Italian herbs, dried
1 t. each cumin, black pepper
2 t. each brown sugar, apple cider vinegar, salt
Bring 4 cups of water to a boil. Add the beans and bring back to a simmer. Remove from the heat, cover and let rest for 1 hour. Drain.
Heat the bacon sausage over medium heat until brown, about 5 minutes. Add the onions and cook for an additional 10 minutes. Add the garlic, celery, and carrots and cook for an additional 5 minutes. Add the kale then the beans. Cook for 1 minute then add the cooking liquid, bay leaves and long peppercorn.
Bring the soup to a simmer, cover and cook for at least 2 hours, perhaps up to 3 if you feel necessary and like the beans really soft. 30 minutes prior to finishing the cooking process add the remaining ingredients.
Here are some popular soup garnishes to consider:
Fresh herbs: Chopped herbs like parsley, cilantro, or chives can add a burst of fresh flavor to soups.
Croutons: Toasted or fried bread cubes are a classic soup garnish that add crunch and texture.
Cheese: Grated or crumbled cheese like Parmesan, feta, or cheddar can be sprinkled on top of soups for added richness and flavor.
Sour cream or yogurt: A dollop of sour cream or Greek yogurt can help balance the flavors of spicy or acidic soups.
Bacon: Crumbled bacon bits add a smoky and savory flavor to soups.
Nuts: Toasted nuts like almonds, pecans, or walnuts can be chopped and sprinkled on top of creamy soups for added texture.
Roasted vegetables: A few pieces of roasted vegetables like cherry tomatoes or butternut squash can be placed on top of soups for added flavor and color.
Drizzle of oil: A drizzle of high-quality olive oil or truffle oil can add richness and depth of flavor to soups.
Crème fraîche: A spoonful of crème fraîche can be swirled into creamy soups for added tanginess and creaminess.
Breadsticks: Long, thin breadsticks or grissini can be served on the side of soups for dipping and added crunch.