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Sausage, Potato, Veggie, and White Bean Soup
5 from 3 votes

Sausage, Potato, Veggie, and White Bean Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Course: Soup
Cuisine: American

Ingredients

  • 2 tsp olive oil
  • 3 turkey Italian sausages casings removed
  • ½ onion diced, sweet yellow
  • crushed red pepper flakes dash
  • 2 carrot peeled and diced
  • 2 celery diced, stalks
  • 3 potato peeled and diced, yellow
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • 2 white kidney beans rinsed and drained, canned
  • 2 cups kale chopped

Instructions

    Cup of Yum
  1. Heat the olive oil in a Dutch oven over medium heat. Add the turkey sausage, casings removed, to the skillet. Break up the meat with a spatula so it's in small crumbles.
  2. Add the onion and a dash of crushed red pepper flakes, then cook for 3-4 minutes or until the meat is cooked and the onion is tender.
  3. Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.
  4. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.
  5. Add the kale and the drained white beans to the soup and simmer for 10 minutes. Taste and re-season if needed. Serve immediately. Enjoy.