Here's a blast from the past...a thick and satisfying soup that is incredibly easy and delicious and you won't even mind the hand cramp you get from opening so many cans.
We make it for dinner all fall, but love it especially for ski race tailgates.
So warming and so perfect with a cold can of beer.
Petey loves to make a giant triple batch and then reheat it over a Coleman stove. Of course he does--I'm the one winds up soaking-scraping-soaking-scraping the bottom of the pot.
The recipe comes from a 1970s Better Homes and Gardens cookbook, slightly updated to add more flavor.
Makes at least 15 servings
1 pound sweet or hot Italian sausage
6 stalks of celery, diced
5 cloves of garlic, minced
1/4 cup dried oregano (yes that says 1/4 cup)
5 cans minestrone soup (plus water if condensed)
1 large can regular flavor baked beans
1 can petite diced tomatoes
Fresh ground pepper to taste
Grated Parmesan for serving
Remove the sausage from the casings and brown in a large covered soup pot or dutch oven, crumbling as you go. Drain most of the fat from the pan and add the celery. Saute until glossy and tender and add the garlic and oregano. Cook for another minute or so, continuing to work on breaking down the bigger clumps of sausage. Dump in the cans of soup/beans/tomatoes and bring to a simmer.
Let simmer gently for 15 minutes to blend the flavors. Serve with fresh Parmesan and lots of fresh ground black pepper.