With chilly weather in the forecast, what a great weekend for making soup!
Ahh, there is a chill in the air! I’ve spotted quite a few ladies sporting boots and sweaters today in honor of this lovely early fall weather. Today marks the beginning of the Oktoberfest season at Iron Hill Brewery & Restaurant and our Oktoberfest beer is officially on tap at all Iron Hill Brewery locations, what a great Friday!!! Stop in through October 9th and enjoy a complete list of features celebrating this season’s traditional German fare paired with our much awaited Oktoberfest.
I love to ask our chef’s for recipes on some of my favorite Iron Hill dishes designed to make at home, so I thought you might enjoy a little of Iron Hill’s Oktoberfest at home too! This hearty traditional Bavarian soup recipe will help you to celebrate all things great about the coming of fall: Oktoberfest, boots, sweaters, football…Cheers!
Bavarian White Bean and Sausage Soup
Makes 8 servings
2 tablespoons butter
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced Spanish onion
1 teaspoon minced garlic
3 ounces crushed canned tomatoes
8 ounces mild sausage links, cooked through and diced
3 quarts chicken stock
2 13-ounce cans cannelloni beans
1/4 teaspoon black pepper
1 bay leaf
Pinch smoked paprika
1 tablespoon minced parsley
1/2 teaspoon minced thyme
1 tablespoon red wine vinegar
Salt and pepper to taste
1. In a soup pot, melt butter over medium heat. Add carrots, celery, and onions, and cook until onions are soft. Add garlic and cook for 2 minutes longer.
2. Add tomatoes, sausage, stock, beans, black pepper, bay leaf, and paprika. Bring to a boil, reduce to a simmer, and cook for about 30 minutes.
3. Stir in fresh herbs and vinegar, and adjust seasoning. Serve with crusty bread.
Per serving: 463 calories, 28 grams protein, 61 grams carbohydrates, 6 grams sugar, 13 grams fat, 31 milligrams cholesterol, 1,415 milligrams sodium, 24 grams dietary fiber.
