Smokey Beans Sausage Soup
Warm up your kitchen with this hearty and flavorful Smokey Beans Sausage Soup, a soul-soothing medley of smoky, savory, and earthy flavors. Perfect for busy weeknights or cozy family dinners, this recipe combines tender slices of smoked sausage with nutrient-rich cannellini and kidney beans, fresh spinach, and aromatic vegetables. A hint of smoked paprika and thyme enhances the rich, comforting broth, while diced tomatoes and a splash of chicken stock add depth and heartiness to every spoonful. Ready in under an hour, this one-pot wonder is as simple to make as it is satisfying. Serve it piping hot with crusty bread for a complete meal that’s sure to please. Searching for a wholesome and easy dinner? This smoked sausage soup recipe is your answer!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked sausage (sliced into rounds)
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 14 ounces canned diced tomatoes (with juices)
- 15 ounces canned cannellini beans (drained and rinsed)
- 15 ounces canned kidney beans (drained and rinsed)
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 4 cups baby spinach
- salt (to taste)
- black pepper (to taste)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the smoked sausage slices and cook until browned on both sides, about 4-5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the minced garlic, smoked paprika, and dried thyme. Cook for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices) to the pot, stirring to combine.
Pour in the chicken broth and add the drained cannellini beans, kidney beans, and the bay leaf. Stir well.
Return the browned smoked sausage to the pot. Bring the soup to a boil, then reduce the heat to a simmer.
Cover the pot partially with a lid and let the soup simmer for 25-30 minutes, stirring occasionally.
Remove the bay leaf and stir in the baby spinach. Allow it to wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste.
Serve hot with crusty bread or your choice of side.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 5954 mg | 259% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 43.7 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5318 mg | 113% | |
*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.
