Butter Bean and Sausage Soup
Warm, hearty, and packed with flavor, this Butter Bean and Sausage Soup is the ultimate comfort food for cool evenings. Featuring tender butter beans, smoky slices of sausage, and a medley of fragrant vegetables simmered in a seasoned chicken broth, this soup delivers both nourishment and bold taste in every spoonful. The combination of paprika, thyme, and oregano creates a deeply savory base, while the optional fresh parsley garnish adds a burst of freshness to each bowl. Ready in just under an hour and perfect for batch cooking, this one-pot wonder is ideal for weeknight dinners or cozy lunches. Serve it with crusty bread for a satisfying, complete meal. Your guests will love this easy and flavorful soup that's sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., Andouille or Kielbasa), sliced into rounds
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 15-ounce cans canned butter beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and add the butter beans, diced tomatoes (with their juice), dried thyme, dried oregano, paprika, salt, and black pepper. Stir well to combine.
Return the browned sausage to the pot and bring the soup to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 10927 mg | 475% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 35.2 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6274 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
