Name: Great Northern Bean with Andouille Sausage
Prep time: 30 min
Cook time: 30 min
Yield: 96 16 oz
Ingredients: 10 lbs andouille sausage (diced); 3 tbsp cayenne pepper; 15 ea onions (diced); 8 cups carrots (diced); 1 cup garlic (fresh, minced); 106 oz tomatoes (canned, crushed); 102 oz tomatoes (canned, diced); 2 ea cabbage (green, diced); 1/8 cup thyme (dried); 1/8 cup oregano (dried); 3/4 cup salt; 2 tbsp pepper (black, ground); 2.5 gal Northern Beans (dried); 4 gal Meat Stock (beef, chicken, pork)

This soup combines the goodness of beans with a great smokey flavor of the Andouille Sausage: Andouille is a smoked sausage made using pork, originating in France. We buy or premium sausage from a local butcher, Mr Prime Beef, who smokes the sausages in house!

Great Northern Bean with Andouille Sausage

Servings	Prep Time
96 16 oz	30 minutes

Cook Time

30 minutes

Servings	Prep Time
96 16 oz	30 minutes

Cook Time

30 minutes

Great Northern Bean with Andouille Sausage

Servings	Prep Time
96 16 oz	30 minutes

Cook Time

30 minutes

Servings	Prep Time
96 16 oz	30 minutes

Cook Time

30 minutes

Ingredients

Andouille Sausage

10 lbs andouille sausage diced
3 tbsp cayenne pepper

Vegetables

15 ea onions diced
8 cups carrots diced
1 cup garlic fresh, minced
106 oz tomatoes canned, crushed
102 oz tomatoes canned, diced
2 ea cabbage green, diced
1/8 cup thyme dried
1/8 cup oregano dried
3/4 cup salt
2 tbsp pepper black, ground

Northern Beans

2.5 gal Northern Beans dried

Meat Stock

4 gal Meat Stock beef, chicken, pork

Servings: 16 oz

Units:

Instructions

Prepare Beans

Soak Beans in water overnight. Drain and rinse. Cover with fresh cold water. Bring to a boil and simmer until tender. Remove from heat, reserve until later.

Sautee Sausage

In a large pot sautee Andouille Sausage with cayenne pepper until lightly browned.

Vegetables

Add onions, carrots with garlic and herbs and sweat until 1/2 tender (~ 30 minutes). Add cabbage, continue to sweat 20 minutes. Add tomatoes, stir well. Add cooked beans with cooking liquid and stock. Bring to a boil and simmer until soup begins to thicken. Adjust consistency with stock. Season with salt and black pepper. Garnish with parsley.

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