Sausage and Bean Soup
User Reviews
4.7
120 reviews
Excellent
Sausage and Bean Soup
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This Sausage and Bean Soup is hearty, cozy and delicious that's quick to make and perfect for a weeknight! It's a total meal in a bowl, not only comforting, but leaves your home smelling amazing!
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Ingredients
- 2 tablespoon olive oil
- 10 ounce sausage I used old fashioned farmers sausage
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 3 talks celery chopped
- 1 red bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon thyme fresh, chopped
- 2 bay leaves
- 8 cups chicken broth low sodium or no sodium added
- 15 ounce Navy beans 1 can, drained and rinsed
- 15 ounce red kidney beans 1 can, drained and rinsed
- 15 ounce cannellini beans 1 can, drained and rinsed
- 1 tablespoon parsley fresh, chopped
Instructions
- Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot. Add the sausage and cook until browned. If the sausage you're using is fatty, you might need to drain some of the fat.
- Saute veggies: Add the onion, carrots, bell pepper, celery, salt, pepper, paprika and thyme to the pot. Stir everything together and cook for about 8 minutes or until the vegetables soften. Stir in the garlic.
- Add broth and cook: Add the bay leaves and chicken broth to the pot, Bring to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.
- Add beans and finish soup: Add the beans to the soup and continue cooking, uncovered, for another 10 minutes longer.
- Garnish and serve: Garnish the soup with fresh parsley and serve.
Notes
- How To Make This Bean Soup In The Instant Pot:
- How To Make This Bean Soup In The Slow Cooker:
- Sausages you can use: Italian sausage, chicken sausage, kielbasa, andouille, or any smoked sausage.
- Set the instant pot on to the Saute function. Heat the oil, then add the sausage and cook for 5 minutes until browned. Add the onion, carrots, bell pepper, celery, garlic, spices and herbs and saute for another 5 minutes until the vegetables have softened and are translucent. Turn off the pot.
- Add the chicken broth, bay leaves and beans to the pot. Cover the IP with the lid and seal to lock. Press the manual pressure cook button and set the timer to 15 minutes.
- Let the pressure release naturally for 10 minutes, move the valve to "venting" to release the rest of the pressure. Remove the lid, garnish with parsley and serve.
- Heat the olive oil in a large skillet and cook the sausage until browned, over medium-high heat. Transfer the sausage to your slow cooker. Add the rest of the ingredients to the slow cooker, except the parsley. Stir everything together.
- Cover the slow cooker and cook on HIGH for 4 to 6 hours, or on LOW for 8 hours, or until the beans and vegetables are tender.
- Garnish with parsley and serve.
Nutrition Information
Show Details
Serving
1serving
Calories
386kcal
(19%)
Carbohydrates
42g
(14%)
Protein
22g
(44%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
24mg
(8%)
Sodium
811mg
(34%)
Potassium
857mg
(24%)
Fiber
13g
(52%)
Sugar
2g
(4%)
Vitamin A
3245IU
(65%)
Vitamin C
24mg
(27%)
Calcium
113mg
(11%)
Iron
5.2mg
(29%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 811mg | 34% |
| Potassium | 857mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 2g | 4% |
| Vitamin A | 3245IU | 65% |
| Vitamin C | 24mg | 27% |
| Calcium | 113mg | 11% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
120 reviews
Excellent
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