Smoked Sausage and Bean Soup
Warm up your soul with this hearty Smoked Sausage and Bean Soup, a comforting one-pot meal bursting with flavor. This recipe combines perfectly browned smoked sausage with tender white and kidney beans, vibrant vegetables like carrots and celery, and aromatic herbs such as thyme and oregano. Simmered in a rich, savory chicken broth with a touch of diced tomatoes, this soup is as satisfying as it is wholesome. Ready in just 50 minutes, it's the perfect quick and easy option for busy weeknights or a cozy weekend dinner. Garnished with fresh parsley for a burst of freshness, this soup is deliciously filling and ideal for meal prep or serving a crowd. Perfect for fans of hearty soups, smoked sausage recipes, and rustic comfort food, this dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 3 minced Garlic cloves
- 6 cups Chicken broth
- 14.5 ounces Canned diced tomatoes
- 15 ounces Canned white beans
- 15 ounces Canned kidney beans
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the smoked sausage into 1/4-inch rounds and add them to the pot. Cook for 5-6 minutes, stirring occasionally, until the sausage is lightly browned.
Using a slotted spoon, remove the sausage and set it aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine.
Drain and rinse the white beans and kidney beans, then add them to the pot.
Return the cooked sausage to the pot and stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes.
Remove the bay leaf and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1199 mg | 26% | |
*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.
