Bean Soup with Smoked Sausage
User Reviews
5
Bean Soup with Smoked Sausage
Description
This Bean Soup with Smoked Sausage uses a mix of fifteen beans cooked slowly with water, chicken broth, and a bay leaf until tender. The smoked sausage is browned with diced onions and combined with diced tomatoes, celery, carrots, garlic, and dried herbs like basil and smoked paprika, contributing layers of savory and mildly smoky flavor. The soup is simmered uncovered after adding the sausage and vegetables, which thickens the broth and melds flavors.
The dish features a variety of textures from the soft beans, tender vegetables, and slices of smoky sausage. It is suitable as a filling meal option, especially in cooler weather, due to its warmth and substantial ingredients.
To ensure proper cooking of the beans and good texture, acidic ingredients like tomatoes are only added after the beans have softened. Soaking the beans overnight reduces cooking time and improves digestibility, but can be skipped by adapting cooking times and liquid amounts. Mashing some beans after cooking can thicken the soup further if desired.
Ingredients
- 1 package 15-bean soup with seasoning packet, HamBeens® brand
- 4 cups water
- 4 cups chicken broth
- 1 bay leaf
- 1 pound smoked sausage sliced
- 1 onion diced
- 2 cloves garlic minced
- 15 ounces diced tomatoes with juice *see note, canned
- 2 ribs celery diced
- 3 small carrot diced
- ½ teaspoon basil dried
- ¼ teaspoon smoked paprika
Instructions
- Rinse beans and drain. Sort any unwanted debris and set the seasoning packet aside.
- Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
- Add water, broth, and bay leaf to the large pot with the drained beans.
- Bring to a boil, reduce heat to a simmer, and cover. Cook 1 ½ to 2 hours or until beans are tender.
- In a medium pan sauté sausage until starting to brown (you may need to add a tablespoon of butter if your sausage is very lean). Add in onion and cook for an additional 2 minutes or until onion is soft. Set aside.
- In the large pot, stir in tomatoes, carrots, celery, browned sausage, garlic, spices, and the seasoning packet from the beans. Simmer uncovered for an additional 30 minutes or until thickened.
- Season with salt & pepper to taste. Remove bay leaf before serving.
Notes
- Add tomatoes and other acidic ingredients only after beans have softened to avoid disrupting their cooking.
- Soaking beans overnight reduces cooking time and removes some complex sugars for easier digestion; discard soaking water before cooking.
- If beans are not soaked, add extra liquid and extend cooking time as the beans will take longer to become tender.
- To thicken the soup, mash some beans with a potato masher before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268 | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 137mg | 6% |
| Potassium | 1019mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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