White Bean with Sausage and Greens Soup

Since Fall has arrived I can finally give into the craving of making a pot of soup. I have been wanting to eat a soup with white beans and chicken sausage. Of course, when I decide to make this soup it is 80 degrees! In Chicago! In October! Craziness!!! This soup came together quickly with ingredients that are easy to find.

Ingredients

• 4 slices of bacon (cut in medium strips)

• 3 pounds of sausage (I used chicken & turkey) (diced bite size pieces)

• 4 cans of white beans (drained & rinsed)

• 1 pound of carrots (I used baby carrots)

• 1 pound of greens (I used a mix of collard, kale, mustard, & turnip greens)

• 5 cups of chicken stock

• 3 tbs onion powder

• 3 tbs garlic powder

• 2 tsp fresh black pepper

• 2 tbs dry basil

• 3 tbs soul season (all purpose season or seasoned salt)

Directions

Place large pot/dutch oven on medium heat. Add slices of bacon. Stir to render out some of that delicious bacon fat. When the fat starts to appear (about 3 minutes) add the sausage. Stir to coat the sausage in the fat. Cook uncovered for 10 minutes stirring occasionally. You will notice some brown bits at the bottom of the pot. Pour  ¼ cup of chicken stock in the pot, using a wooden spoon start to scrape the bits to release them. This is all the flavor created from from the bacon and chicken sausage. 

Add the rinsed & drained white beans. Stir. Add the carrots. Stir. Add all the seasonings. Stir well to make sure that seasonings are well combined. Add the rest of the chicken stock. Cover pot and bring to a boil. 

Once the soup comes to a boil add the greens. This step might take two additions. The greens will look like that will not be able to fit. Add as much as you can, stir, & cover. 2-3 minutes later remove the lid. You will notice the greens have started to wilt. Add the remaining greens & stir. Cover. Let soup cook for an additional 7-10 minutes. 

With this soup you can feel free to add/subtract/swipe any of the ingredients, seasonings. And spices.