Hearty White Bean Soup with Sausage
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
264 kcal
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Course
Soup
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Cuisine
Mediterranean
Hearty White Bean Soup with Sausage
Description
Hearty White Bean Soup with Sausage starts by soaking a mix of great northern and peeled lima beans to soften them. These beans are simmered together with sliced carrots, chopped red bell pepper, peeled and chopped tomatoes, finely diced onion, minced garlic, and olive oil. The soup is seasoned with salt, black pepper, paprika, crushed mint, and thyme, allowing the flavors to meld over about an hour of simmering until the beans are fully tender.
Near the end of cooking, organic or spicy Cajun sausage is browned separately, then added to the soup to infuse it with meaty richness and a spicy undertone. The vegetables remain finely chopped to maintain a texture suitable for eating the soup without blending, enhancing its rustic character.
This soup is best served warm for comfort and satisfies as a substantial lunch or dinner option. The balance of aromas from the herbs and sausage makes it flavorful and hearty, ideal for cooler days when a nourishing meal is desired.
To improve texture and clarity, peeling lima beans is recommended, although optional. Using a heavy-bottomed pot like a dutch oven distributes heat evenly to prevent burning or sticking. Tasting before serving allows adjustment of seasoning to personal preference.
Ingredients
- 1 cup great northern beans dry
- 1 cup lima beans dry
- 8 oz. Cajun sausage organic preferred, or spicy sausage
- 1 carrot sliced
- 1 red bell pepper chopped
- 1 tomato peeled and finely chopped
- 1 onion finely chopped, large
- 2 garlic minced, medium cloves
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon mint crushed
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 teaspoon salt
Instructions
- Rinse beans before cooking. Soak beans quickly or overnight.
- Rinse beans, add cold water to cover the beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
- Add sliced carrot, red bell pepper, tomato, onion, garlic, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
- Just before soup is ready, slice sausage and brown in a skillet. Add to soup and cook for another 5 minutes to incorporate the flavors. Add more salt and spices to taste.
- Serve soup while it's warm.
Notes
- Quick soak beans by boiling for 3 minutes and resting for 1 hour to reduce cooking time.
- Peeled lima beans improve texture by removing loose skins that might float in the soup.
- Use a heavy-bottomed pot or dutch oven to prevent scorching and ensure even heat distribution.
- Chop vegetables finely since the soup is not pureed, making it easier to eat.
- Adjust seasoning to taste before serving for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 142g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 26.9g | 9% |
| Protein | 14.1g | 28% |
| Fat | 11.5g | 18% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 18mg | 6% |
| Sodium | 1068mg | 45% |
| Fiber | 7.7g | 31% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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