Lance Ladue, Essex Junction, Vermont, writes to request a recipe published in the late 1970s in GRIT. It was for a bean and sausage stew/soup that Lance calls “great.”
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Bean and Sausage Soup Recipe
1 pound sweet Italian sausage, casings removed
1 onion, chopped
4 cups chicken broth
2 cans (15 ounces each) cannellini, navy or Great Northern beans, rinsed and drained
1 can (14 1/2 ounces) tomatoes, flavored with basil, garlic and oregano, drained
In stockpot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
Add onion and cook until softened.
Add rest of ingredients, stir and cover. Simmer for 10 to 15 minutes. Yields 4 servings.