Sausage and Bean Soup
User Reviews
4.7
Sausage and Bean Soup
Description
This Sausage and Bean Soup starts by browning savory sausage in olive oil, which creates a flavorful base enriched by the rendered fat. Onions, carrots, celery, red bell pepper, and garlic are softened in the same pot before adding smoked paprika and fresh thyme for depth. Chicken broth and bay leaves join in to simmer and blend the flavors.
Adding a trio of canned beans—navy, kidney, and cannellini—introduces varied textures and colors, making the soup filling and protein-rich. The slow simmer softens the vegetables and allows the spices to permeate throughout. The finished soup is hearty, with the meatiness of sausage balanced by the earthy beans and the slight sweetness of bell pepper and carrots.
This soup suits cold-weather meals and leftovers reheat well for easy weekday lunches. It pairs simply with crusty bread or salad. The recipe converts easily for stovetop, Instant Pot, or slow cooker versions, providing flexibility with minimal changes.
Garnishing with fresh parsley adds a bright herbal note at serving.
Ingredients
- 2 tablespoon olive oil
- 10 ounce sausage I used old fashioned farmers sausage
- 1 medium onion chopped
- 2 medium carrot 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 black pepper or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon thyme fresh, chopped
- 2 bay leaf
- 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
- This soup can be made in an Instant Pot using the sauté and pressure cook functions for convenience.
- Slow cooker method allows hands-off cooking over several hours for tender vegetables and blended flavors.
- Various smoked sausages like Italian, kielbasa, or andouille work well depending on your preference.
- Drain and rinse canned beans to reduce sodium and improve texture.
- Leftovers reheat well and flavor improves after a day.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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