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Brandied Bean & Sausage Soup
Red Chile Recipes | Soups & Stews

A quick supper, makes great leftovers!

1 Tablespoon butter
1 cup slivered carrots
1 cup chopped celery
1/2 cup chopped onion
10 ounces beef bouillon
1 16-ounce can stewed tomatoes

1/2 cup brandy (divided)
1 cup Jay's New Mexico Red Chile Sauce
1 pound smoked sausage
2 15-ounce cans red or black beans

Melt butter and sauté carrots, celery and onion over medium heat, stirring occasionally.  Cook for about 5 minutes, then add bouillon, 1/4 cup of the brandy and red chile sauce.  Heat until almost boiling, then simmer for 5 minutes.

Add bite-sized sausage pieces to soup and cook for another 5 minutes.  Add beans, tomatoes and the remaining 1/4 cup brandy; simmer another 5 minutes and serve with warm flour tortillas.  Makes approximately two quarts of soup.

Dorothy & Jay Harris - Copyright 2004-2010