After Thanksgiving the food fest continues with new ways to make tasty leftovers! This recipe uses sausage but can be substituted for leftover turkey instead. It’s a perfect comfort food recipe as the days get colder and the nights get longer. It didn’t take long to throw together either! The beans, wild rice and corn made it a very hearty meal. I had never used turkey sausage in soup but it added some really nice flavors. I used a homemade chicken broth instead of store bought which enhanced the flavor of the soup quite a bit. The rice absorbs a lot of the broth so make sure to have extra on hand to add in later.
Turkey Sausage Soup with White Beans and Wild Rice
(Makes 8-10 servings)
- 1 yellow onion, chopped
- 1 tbsp olive oil
- 4 carrots, chopped
- 2 cups sweet corn
- 30 oz. Cannellini beans, washed and drained
- 3 cups wild rice
- 14 oz. turkey sausage, casings removed, chopped into bite sized pieces
- 8-12 cups homemade chicken or turkey stock (plus extra if needed)
- 3/4 cup frozen spinach, softened and chopped
- 1 tsp whole peppercorns
- sea salt to taste
- 1 bay leaf
- In a large soup pot heat the olive oil and brown the sausage for several minutes. Remove and set aside.
- Add in the onions and carrots and a little more olive oil if needed, saute until translucent about 8 minutes.
- Add the corn, beans, peppercorns, bay leaf, sea salt and wild rice to the pot.
- Pour the stock into the pot, stir and cover. Bring to a low boil, then turn down the heat to simmer for about 60-90 minutes, or until the rice is cooked.
- During the last 30 minutes stir in the sausage and spinach, adding more stock if needed. I found that the rice absorbed a lot of the stock and I needed extra to compensate. If that happens just add more and cook until it reaches a boil again. Taste and adjust seasoning and serve!