Yields12 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
Nutrition Facts

Serving Size 1/4 cup dry mix

Servings 12


Amount Per Serving
Calories 110
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 36mg2%
Total Carbohydrate 22g8%
Dietary Fiber 9g36%
Sugars 1g
Protein 8g16%

Vitamin A 4%
Vitamin C 20%
Calcium 8%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Vermont Farmhouse Apple Sausage
and Bean Soup Mix

Ingredients
 8 cups Chicken broth
 2 tbsp Olive oil
 12 oz Chicken apple or other specialty sausage sliced
 12 Firm apples, peeled and diced
 34 oz Fresh baby spinach
Preparing the beans

1. Rinse, drain, and pick over beans.

2. Place beans in a bowl, cover with plenty of water and allow to soak for 4 hours at room temperature or overnight. Or, for a quick soak, boil for 10 minutes in water and let stand for 2 hours.

3. Drain beans, place in 4-qt. pot with 2 qts. fresh water, bring to a boil, lower heat and simmer covered for 1 ½ hours.

Preparing the Soup

1. In a 4-quart soup pot, sauté sausage pieces in oil about 2 minutes over medium heat.

2. Stir in contents of Vermont Farmhouse Apple Sausage and Bean Soup Mix seasoning packet.

3. Drain beans. Add with broth and apple pieces.

4. Bring to a boil, reduce hear and simmer covered for 1 hour

5. Just before serving stir in fresh spinach, cook uncovered for 5 minutes, and serve.

Nutrition Tips

To boost vegetables, add 1 1/2 cups fresh or frozen, diced butternut squash or shredded green cabbage when adding apple pieces.

To boost fruit, prepare with 2 large diced apples.

To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage, or substitute 1/2 pound extra lean ground turkey plus either 1/2 to 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon each salt-free garlic powder, onion powder and black pepper, or go Vegetarian. To make spicy, add 1 finely chopped small hot chili pepper, such as a jalapeño or serrano chili pepper, when adding drained beans, broth and apple pieces. Or add 1-3 teaspoons curry powder.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe

You will substitute 1 diced medium eggplant, 1 chopped small onion, and 3 minced garlic cloves for sausage and use vegetable broth.

Ingredients:
8 cups vegetable broth
2 tablespoons olive oil
1 medium eggplant, chopped
1 small onion, chopped
3 cloves garlic, minced
1 large apple, diced
3-4 ounces fresh baby spinach

Directions:
Preparing the beans:
1. Rinse, drain, and pick over beans.
2. Place beans in a bowl, cover with plenty of water and allow to soak for 4 hours at room temperature or overnight. Or, for a quick soak, boil for 10 minutes in water and let stand for 2 hours.
3. Drain beans, place in 4-qt. pot with 2 qts. fresh water, bring to a boil, lower heat and simmer covered for 1 ½ hours.

Preparing the soup:
1. In a 4-quart soup pot, sauté eggplant and onion in oil for 10 minutes, adding in garlic for the final 2 minutes over medium heat.
2. Stir in contents of Vermont Farmhouse Apple Sausage and Bean Soup Mix seasoning packet
3. Drain beans. Add with broth and apple pieces.
4. Bring to a boil, reduce heat and simmer covered for 1 hour.
5. Just before serving stir in fresh spinach, cook uncovered for 5 minutes, and serve.

Inventive Recipe Variations

*Turkey and chicken sausages are becoming widely available in intriguing flavors. We tried a delightfully spicy chicken sausage with sun dried tomatoes and basil as well as turkey breakfast sausage. Let us know what specialty sausage you like.

Our various cooks recommend: Andouille, Kielbasa and many specialty varieties of chicken sausage links. Breakfast turkey sausage does not seem to enhance the texture or flavor of the basic soup. Be sure to add the spinach just before serving, do not prepare soup ahead and freeze with the spinach.

Slow Cooker Directions

Recommended slow cooker size: 4-6 quart

Preparing the beans the night before:
1. Rinse, drain, and pick over beans.
2. Place beans in a bowl with 2 quarts water, let stand on counter overnight.

Assembling the soup in the morning (or night before):
1. In large skillet sauté the sausage in oil about 10 minutes over medium heat.
2. Stir in contents of seasoning packet.
3. Transfer to bowl of slow cooker and add broth. (May cover and refrigerate overnight).

Cooking:
1. Drain beans and add to crock pot.
2. Cover and cook on high 4-5 hours.
3. Add spinach and diced apples, cook 30 minutes until spinach is absorbed into soup and serve.

Ingredients

Ingredients
 8 cups Chicken broth
 2 tbsp Olive oil
 12 oz Chicken apple or other specialty sausage sliced
 12 Firm apples, peeled and diced
 34 oz Fresh baby spinach

Directions

Preparing the beans
1

1. Rinse, drain, and pick over beans.

2

2. Place beans in a bowl, cover with plenty of water and allow to soak for 4 hours at room temperature or overnight. Or, for a quick soak, boil for 10 minutes in water and let stand for 2 hours.

3

3. Drain beans, place in 4-qt. pot with 2 qts. fresh water, bring to a boil, lower heat and simmer covered for 1 ½ hours.

Preparing the Soup
4

1. In a 4-quart soup pot, sauté sausage pieces in oil about 2 minutes over medium heat.

5

2. Stir in contents of Vermont Farmhouse Apple Sausage and Bean Soup Mix seasoning packet.

6

3. Drain beans. Add with broth and apple pieces.

7

4. Bring to a boil, reduce hear and simmer covered for 1 hour

8

5. Just before serving stir in fresh spinach, cook uncovered for 5 minutes, and serve.

Nutrition Tips
9

To boost vegetables, add 1 1/2 cups fresh or frozen, diced butternut squash or shredded green cabbage when adding apple pieces.

To boost fruit, prepare with 2 large diced apples.

To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage, or substitute 1/2 pound extra lean ground turkey plus either 1/2 to 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon each salt-free garlic powder, onion powder and black pepper, or go Vegetarian. To make spicy, add 1 finely chopped small hot chili pepper, such as a jalapeño or serrano chili pepper, when adding drained beans, broth and apple pieces. Or add 1-3 teaspoons curry powder.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe
10

You will substitute 1 diced medium eggplant, 1 chopped small onion, and 3 minced garlic cloves for sausage and use vegetable broth.

Ingredients:
8 cups vegetable broth
2 tablespoons olive oil
1 medium eggplant, chopped
1 small onion, chopped
3 cloves garlic, minced
1 large apple, diced
3-4 ounces fresh baby spinach

Directions:
Preparing the beans:
1. Rinse, drain, and pick over beans.
2. Place beans in a bowl, cover with plenty of water and allow to soak for 4 hours at room temperature or overnight. Or, for a quick soak, boil for 10 minutes in water and let stand for 2 hours.
3. Drain beans, place in 4-qt. pot with 2 qts. fresh water, bring to a boil, lower heat and simmer covered for 1 ½ hours.

Preparing the soup:
1. In a 4-quart soup pot, sauté eggplant and onion in oil for 10 minutes, adding in garlic for the final 2 minutes over medium heat.
2. Stir in contents of Vermont Farmhouse Apple Sausage and Bean Soup Mix seasoning packet
3. Drain beans. Add with broth and apple pieces.
4. Bring to a boil, reduce heat and simmer covered for 1 hour.
5. Just before serving stir in fresh spinach, cook uncovered for 5 minutes, and serve.

Inventive Recipe Variations
11

*Turkey and chicken sausages are becoming widely available in intriguing flavors. We tried a delightfully spicy chicken sausage with sun dried tomatoes and basil as well as turkey breakfast sausage. Let us know what specialty sausage you like.

Our various cooks recommend: Andouille, Kielbasa and many specialty varieties of chicken sausage links. Breakfast turkey sausage does not seem to enhance the texture or flavor of the basic soup. Be sure to add the spinach just before serving, do not prepare soup ahead and freeze with the spinach.

Slow Cooker Directions
12

Recommended slow cooker size: 4-6 quart

Preparing the beans the night before:
1. Rinse, drain, and pick over beans.
2. Place beans in a bowl with 2 quarts water, let stand on counter overnight.

Assembling the soup in the morning (or night before):
1. In large skillet sauté the sausage in oil about 10 minutes over medium heat.
2. Stir in contents of seasoning packet.
3. Transfer to bowl of slow cooker and add broth. (May cover and refrigerate overnight).

Cooking:
1. Drain beans and add to crock pot.
2. Cover and cook on high 4-5 hours.
3. Add spinach and diced apples, cook 30 minutes until spinach is absorbed into soup and serve.

Vermont Farmhouse Apple Sausage
and Bean Soup Mix

Leave a Reply

Your email address will not be published.