Smoked Beef Sausage Soup
Cozy up with a hearty bowl of Smoked Beef Sausage Soup, a comforting blend of robust flavors and wholesome ingredients that's perfect for any season. This satisfying one-pot recipe features savory smoked beef sausage paired with tender vegetables like carrots, celery, and russet potatoes, all simmered in a rich, aromatic broth seasoned with smoked paprika, thyme, and a hint of garlic. The addition of canned diced tomatoes brings a touch of tanginess, while fresh parsley sprinkled on top adds a burst of freshness. Ready in under an hour, this soup delivers bold, smoky flavor with minimal prep, making it an ideal choice for busy weeknights or a cozy weekend meal. Serve it with crusty bread for a complete meal that warms the soul and satisfies the taste buds.
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Recipe Information
Ingredients
- 12 ounces smoked beef sausage
- 2 tablespoons olive oil
- 1 medium-sized (diced) yellow onion
- 2 medium-sized (sliced) carrots
- 2 medium-sized (sliced) celery stalks
- 3 minced garlic cloves
- 2 medium-sized (peeled and diced) russet potatoes
- 14.5 ounces canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Slice the smoked beef sausage into rounds about 1/4 inch thick and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced yellow onion, sliced carrots, and celery to the pot and sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the smoked beef sausage to the pot and cook for 3-4 minutes, allowing it to brown slightly for added flavor.
Mix in the diced potatoes, canned diced tomatoes (including their juices), and chicken broth.
Season the soup with smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer. Cover the pot with a lid and cook for 25-30 minutes, or until the potatoes are tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1061 mg | 23% | |
*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.
