You must be logged in to post a review.
This soup is light, yet hearty at the same time. The sage and garlic add warmth and sweetness.
Preheat the oven to 350 F.
Heat one tablespoon of oil on high heat in a Dutch oven. Add the onion and carrots and cook for about 10 minutes, or until the vegetables are soft. Then add the garlic and sage and cook for an additional 2 minutes. Season with salt and pepper then turn to a simmer.
Heat a skillet over high heat with the other tablespoon of olive oil. Brown the chicken drumsticks on the outside, which will take about 10 minutes, making sure to turn them so they brown on all sides.
Drain and then add the beans to the vegetables and stir to combine. Place the drumsticks flat over the beans and add the water over the top. Nestle the drumsticks into the beans so they are almost covered. Put the lid on the Dutch oven, put it into the oven and bake for 40 minutes or until the drumsticks are cooked through.
Remove the drumsticks and place them on a plate. Use an immersion blender to puree the soup. Serve beans with a dash of lemon juice and some of the chicken. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!