Sausage Bean Soup
Here's an easy soup recipe my cousin Brenda shared with me. Great to serve on cool nights. Serve with skillet cornbread.
Servings: 6
Calories: 556kcal
Ingredients
- 1 pound ground pork sausage
- 1/2 cup sweet onion minced
- 2 stalks celery sliced
- 2 large carrots peeled, halved and sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1 quart chicken broth or 4 chicken bouillon cubes + 4 cups water
- 47 oz canned navy beans or Great Northern Beans
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Prepare the Ingredients
- Using a chef’s knife and cutting board, dice 1/2 cup sweet onion, and slice 2 stalks celery.
- Peel and slice 2 large carrots in half and then slice in 1/2-inch pieces.
- If using bouillon cubes, add 4 cubes to 4 cups boiling water to make chicken broth.
Make the Soup
- In a medium to large Dutch oven, brown 1 pound ground pork sausage over medium-high heat.
- Once the sausage has browned, add the prepared sweet onion, celery, and carrots. Toss in 2 teaspoons dried thyme and 1 teaspoon dried parsley. Mix well. Allow to cook on medium heat for 5-7 minutes until the onion is just tender.
- Pour in 1 quart chicken broth and stir to combine. Bring to a boil over medium-high heat.
- Next, add two cans of navy beans to the soup. Puree or mash the beans from the third can and add to soup.
- Finish by seasoning the soup with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook for another 12-15 minutes until everything is nice and hot. Serves 4-6.
Nutrition
Calories: 556kcal | Carbohydrates: 55g | Protein: 33g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 1923mg | Potassium: 1129mg | Fiber: 13g | Sugar: 5g | Vitamin A: 4145IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 6mg
