Italian Sausage Soup
1 Lb Vogel Special Blend Sausage
1/4 onion, finely chopped
1/2 Lb Fresh Crimini Mushrooms (or 1 Can)
1 Yam, Julian sliced
1 pt navy beans
1 pt garbanzo beans
1 qt chicken broth (4 tsp soup base in water)
1/2 of a 15 oz can black olives, sliced
1 qt tomatoes
1/2 tsp basil
1 C fresh spinach leaves chopped and de-stemmed.
Brown sausage, drain fat if there is any. Add onions and mushrooms if using fresh. when onions are clear and mushrooms are cooked add yam and saute for a few more minutes.
Add all remaining ingredients except spinach and simmer for 30 minutes. Add spinach 1 minute before serving.
Soak 1 1/3 C each Dried Navy and Garbanzo beans in large pot of water for 12-18 hours
Drain beans and add fresh water. Bring to a boil and boil for 3 minutes. Drain beans.
Brown 2 lb sausage, then saute 1/2 chopped onion, 1 lb sliced mushrooms and 2 Julian sliced yams until onion is clear.
Add meat to beans with 2 Qt Chicken Broth, 2 Qt diced tomatoes, 15 oz sliced black olives drained, and 2 Tbsp dried basil (1/4 C Fresh).
Divide evenly between 7 Qt Jars. Top with Boiling Water to within 1 inch of top. Process 1 hr 30 min at 10 lb pressure.
Empty jar into a sauce pan and add water to make of desired consistency. Bring to a boil and add 1/4 C chopped fresh spinach just before serving.