Turkey Sausage Bean Soup 2 Tbsp. olive oil 1 lb. smoked turkey sausage, sliced into bite-size pieces 5 cloves garlic, minced 2 celery stalks, chopped 1 med. onion, chopped 1/2 tsp. dried thyme 1/2 tsp. dried rosemary 1 can low-salt chicken broth 1 dash red pepper 1 (15 ounce) can red kidney beans, drained 1 (15 ounce) can pinto beans, undrained 1 (15 ounce) can baked beans 2 Tbsp. brown sugar Brown the turkey sausage in the olive oil in a large stock pot. Remove the sausage from the pot and leave the oil. Cook garlic, celery, onion and the spices in the same oil. Add the chicken broth and crushed red pepper. Put the sausage back into the pot and bring to a boil, cover and simmer for 30-45 minutes. Add beans and brown sugar and cook for 15 additional minutes. Soup can be served over rice.
