Creamy Bean Soup With Smoked Sausage
Soup season is not complete without this delicious creamy bean soup with smoked sausage.
Why You Will Love This Recipe
I don’t know if it’s just me, but I don’t think so. I love soups. I love all kinds. So it’s hard to to say ‘this is my favorite!!’ only because we have so many others that are so good.
With that said, this is my favorite! 🙂 Well, at least it is up there. When soup season hits, this one will not disappoint. It has the taste; it has the texture; it has the creaminess. This bowl of goodness warms you as it goes down, and each ingredient adds to the overall amazing flavor.
No crazy ingredients and a pretty easy prep makes this a great addition to the soup lineup. And it only gets better the next day! Man, that bowl I had on the day after I made this was even more heavenly.
Also, I’d like to add that this recipe is easily modified for your particular tastes. Sub out some veggies, replace the smoked sausage with something else .. all still great!
While you’re at it you might want some bread to go along with this amazing soup. Try our Italian bread recipe or our Buttermilk Cornbread Recipe. Either would be great to dip!
Ingredients Needed
Just a mess of vegetables and a few other items for this dish. All readily available at your local grocery store.
See the recipe card for a full list of ingredients and their amounts.
How To Make This Creamy Bean Soup With Smoked Sausage
Listen, I’ll be the first to admit that I am a guy who likes food in a bowl. But again, it just goes to show that simple ingredients and a bit of time will yield you a dish that beats anything you can get out there at a restaurant. Serve this up with a good crusty bread and you are good to go!
Tips
- Slicing Sausage: Use a sharp knife to get even slices, ensuring consistent browning. Slice on a bias for a more browned surface area if you like.
- Consistency: If the soup is too thick, add a splash of milk or broth to reach your desired texture.
- Fresh Herbs: A sprinkle of fresh thyme or parsley can elevate the flavor even more.
Variations
- Protein Swap: Replace the smoked sausage with kielbasa, ham, or turkey sausage.
- Beans: Use any combination of white beans, kidney beans, or chickpeas.
- Spicy: Add a pinch of cayenne or red pepper flakes for heat.
- Vegetarian Option: Skip the sausage and add diced potatoes or sweet potatoes for heartiness.
FAQ’s
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. You can optionally thin the soup out with chicken stock if absorption has made the soup overly thick.
Yes! Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. As I am writing this, I have some thawing out for later!
Other Delicious Soups
Creamy Bean Soup With Smoked Sausage
Ingredients
- 1 tbsp Vegetable oil
- 2 lbs Smoked sausage sliced, 1/4 inch disks
- 3 tbsp Butter unsalted
- 1 cup Onion diced (1 medium onion, roughly)
- 1 cup Carrot diced, (2 medium carrots, roughly)
- 1/2 cup Celery diced, (1 large rib, roughly)
- 1/2 cup Green bell pepper diced
- 2 cans Great Northern white beans drained and rinsed
- 1 tbsp Garlic minced
- 3 cup Chicken broth or stock
- 1 cup Milk
- 1/4 cup All purpose flour
- 1 tbsp Worcestershire sauce
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- Parsley – for garnish optional
Instructions
- In a large pot or Dutch oven over medium heat, add the vegetable oil. When shimmering, add the sliced smoked sausage in batches and brown on both sides. Remove and set aside.1 tbsp Vegetable oil, 2 lbs Smoked sausage
- To the same pot, add the butter. When melted, add the chopped onion, carrots, celery, and green pepper. Cook for 10 minutes or until the onions become translucent and the carrots have softened.3 tbsp Butter, 1 cup Onion, 1 cup Carrot, 1/2 cup Celery, 1/2 cup Green bell pepper
- Add the black pepper, kosher salt, and minced garlic. Cook for an additional minute until the garlic becomes fragrant.1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tbsp Garlic
- Sprinkle the flour over the cooked vegetables and stir. Cook for a minute or two to remove the raw flour taste, then add the chicken broth, milk, and Worcestershire sauce. Stir to combine well. Increase the heat to a boil, then reduce to a simmer.3 cup Chicken broth, 1 cup Milk, 1/4 cup All purpose flour, 1 tbsp Worcestershire sauce
- Add the smoked sausage and drained and rinsed beans to the pot and stir to combine. Continue to simmer, stirring occasionally, until it has thickened, about 20-25 minutes.2 cans Great Northern white beans, 2 lbs Smoked sausage
- Remove from the heat and serve. Optionally, top with some chopped parsley and enjoy!Parsley – for garnish