White Bean Soup with Epazote and Smoked Sausage

Here is another great soup recipe that Gary created during the cold winter weather.  He was anxious try out Epazote, which is also called Mexican tea. It dates back to the Aztecs and was used for cooking as well as for medicinal purposes.  This spice is used in salads and vegetables, but primarily in bean dishes to aid digestion.  He added the sausage slices to provide a bit more protein after a hard day of skiing.  This soup is fabulous!

White Bean Soup with Epazote and Smoked Sausage

3 15 ounce cans Cannellini beans, drained and rinsed
3 tablespoons olive oil
2 large onions, chopped
2 leeks, trimmed and chopped
1 15 ounce can diced tomatoes, drained
1 cup chopped carrots
1 cup chopped celery
2 tablespoons Epazote, chopped
½ teaspoon dried rosemary
2 32 oz. boxes organic chicken broth
Salt and pepper to taste
(Use 1 ½ boxes and save the rest to thin the soup when heating leftovers)

1 or 2 links of smoked sausage, heated in frying pan with ½ cup water, cut into slices.

Heat oil in large stock pot.  Add onions, leeks, carrots, and celery.  Sauté until onion is translucent, about 5 to 6 minutes.   Add garlic and Epazote and cook for additional 2 minutes.  Add tomatoes, 1 ½ boxes of the chicken broth, the rosemary.  Bring to a boil and reduce heat.  Simmer for 45 minutes. Add 2 cans of the drained beans and cook for additional 45 minutes.

Working in batches, puree the soup in the blender or food processor until smooth.  Return soup to the pot and add the last can of drained and rinsed beans.  Heat through. Add salt and pepper to taste.
Ladle soup into serving bowls and pass the sliced smoked sausage to be added to each bowl.