Creamy Bean Soup With Smoked Sausage

Bean soups with smoked sausage with bread and parsley in the background.

5 from 1 vote

Soup season isn’t complete without this hearty and delicious creamy bean soup with smoked sausage. It's comforting, flavorful, and perfect for cozying up on a chilly day.

Prep Time15

Cook Time40

Course: Soup

Cuisine: American

Keyword: smoked sausage, white beans

Servings:

Calories: 453kcal

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

Notes

Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally. Optionally, add some chicken stock to thin it out.

Nutrition