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.

Canning Instructions:

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.

To serve:

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.