Sausage and Bean Soup

I love the changing of seasons, especially summer to fall.  With the cooling temperatures come the return of sweaters, pumpkin spice lattes, and snuggling up with a warm blanket.  Yes, fall is the season of comfort.  What is more comforting at the end of a fall day than a nice warm bowl of soup?  Not much.

The Bean sporting her jacket for the first time

The thermometer read 47 degrees when we woke up one morning last week, perfect soup weather!  I decided to go with my mom's sausage and bean soup for dinner and boy was it yummy.

Here is the recipe.  If you're a soup kinda guy or gal give it a try.  Keep in mind that this is one of my mom's creations.  She often just uses what she has on hand and some amounts are approximate.  Also, the directions aren't as 'formal' as a recipe from a cookbook...you just have to roll with it. :)

Sausage and Bean Soup
recipe by Kathy Lewis

3 Smoked brats, chopped (chicken or andouille sausages work well too)
2 onions, chopped
2-3 stalks celery, chopped
1 large carrot, chopped
1 tomato whirled in the blender
fresh thyme or 1 tsp dried +/-
1 can garbanzo beans
1 can great northern beans
3 cans chicken broth
1/2 C chardonnay
1 C leftover rice or 1 can kidney beans or 1 potato diced  (optional)
salt and pepper

First, cook the sausage in a hot pan with a little oil.  (I used canola because the pan is SO hot)
Add the onions and brown with a little salt and pepper.
Add carrots and celery.  Cook until veggies are tender.
Add tomato, broth, thyme, beans, rice if using any, and wine.
Simmer a little while. (10 min?)
Serve hot