Follow these steps for perfect results
great northern beans
dried
chicken broth
water
bay leaves
bacon
diced
onion
thinly sliced
celery
thinly sliced
carrots
thinly sliced
smoked sausage
diced, fully cooked
garlic
minced
sugar
diced tomatoes
drained
salt
pepper
hot pepper sauce
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour to soak.
Drain beans and discard liquid; return beans to Dutch oven.
Add chicken broth, water, and bay leaves; bring to a boil.
Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender.
Meanwhile, in a large skillet, cook bacon, onion, celery, and carrots until vegetables are crisp-tender, about 12 minutes.
Add sausage, garlic, and sugar; cook for 5 minutes.
Remove with a slotted spoon to Dutch oven.
Stir in tomatoes; bring to a boil.
Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to break apart and soup thickens, stirring occasionally.
Add salt, pepper, and hot pepper sauce.
Discard bay leaves before serving.
Expert advice for the best results
Add a splash of vinegar for extra tang.
Garnish with fresh parsley or cilantro.
Adjust the amount of hot pepper sauce to your desired level of spiciness.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl with a dollop of sour cream or a sprinkle of cheese.
Serve with crusty bread or cornbread.
Pairs well with the tomato and savory flavors.
A refreshing complement to the hearty soup.
Discover the story behind this recipe
Comfort food, often made during colder months.
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