German Bean and Sausage Soup
Warm up with a hearty bowl of German Bean and Sausage Soup, a rustic and comforting dish packed with robust flavors and wholesome ingredients. This easy-to-make soup features smoky kielbasa or bratwurst, tender white beans, and creamy diced potatoes simmered alongside a medley of onions, carrots, and celery in a savory broth infused with thyme, paprika, and a hint of white vinegar for a tangy twist. Ready in just an hour, this one-pot meal is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley and serve with crusty bread for an authentic taste of German-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked sausage (kielbasa or bratwurst)
- 1 medium onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 15-ounce cans white beans (cannellini or great northern), rinsed and drained
- 2 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Slice the smoked sausage into bite-sized rounds and add them to the pot. Cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the white beans, diced potatoes, chicken or vegetable broth, bay leaf, dried thyme, and paprika to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25 minutes, or until the potatoes are tender.
Return the browned sausage to the pot and stir in the white vinegar, salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
Remove the bay leaf and taste the soup, adjusting seasoning if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 11053 mg | 481% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 31.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6915 mg | 147% | |
*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.
