Picture a steaming bowl of hearty Sausage and Bean Soup, the aroma of savory sausage mingling with earthy beans and vegetables wafting through your kitchen.
There’s something incredibly comforting about this dish, especially knowing it comes together effortlessly in under an hour.
Watch as the simple ingredients transform into a cozy, flavorful meal, perfect for any evening.
Let’s bring this delicious, warming soup to life.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 pound sausage, sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) white beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sausage and Bean Soup, follow this timeline:
1. Reading the Recipe: Take 5 minutes to thoroughly read through the recipe and gather all the necessary ingredients and equipment.
2. Prep Work (15 minutes):
- Start by slicing the sausage.
- Chop the onion, mince the garlic, dice the carrots and celery, and chop the kale.
3. Cooking (40 minutes):
- 0-5 minutes: Heat olive oil in the pot and brown the sausage slices.
- 5-8 minutes: Remove the sausage and set aside. Add chopped onion to the pot and cook until translucent.
- 8-13 minutes: Stir in garlic, carrots, and celery, cooking for another 5 minutes.
- 13-15 minutes: Pour in chicken broth and diced tomatoes, bringing the mixture to a simmer.
- 15-35 minutes: Add the sausage back to the pot with the beans, thyme, oregano, salt, and pepper. Simmer for 20 minutes.
- 35-40 minutes: Add the chopped kale and cook for an additional 5 minutes.
4. Resting and Serving (5 minutes):
– Remove the pot from heat and let the soup rest for 5 minutes before serving.
This timeline guarantees that tasks are completed in an orderly manner and that the soup is ready to serve promptly after cooking.
Adjustments can be made based on your personal pace or preference for more complex flavors or additional ingredients.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add sausage slices and cook until browned, about 5 minutes.
Remove sausage from the pot and set aside.
In the same pot, add chopped onion and cook until translucent, about 3 minutes.
Stir in minced garlic, diced carrots, and diced celery, cooking for another 5 minutes.
Pour in chicken broth and diced tomatoes, bringing the mixture to a simmer.
Add the browned sausage back to the pot along with the rinsed beans.
Stir in dried thyme, dried oregano, salt, and pepper.
Simmer the soup for 20 minutes to allow flavors to meld.
Add chopped kale and cook for an additional 5 minutes.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the savory broth.
- Grated Parmesan Cheese: Sprinkle on top for a touch of creamy richness.
- Side Salad: A fresh green salad complements the hearty soup.
- Cornbread: Adds a hint of sweetness and a comforting texture.
- Roasted Vegetables: Enhance the meal with a platter of seasonal roasted veggies.
Storage
To store Sausage and Bean Soup, let it cool.
Then transfer to an airtight container.
Refrigerate for up to 3 days.
Or freeze for up to 3 months for longer storage.
Freezing
To freeze Sausage and Bean Soup, allow it to cool completely.
Then, transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to three months.
Reheating
When reheating sausage and bean soup, do so on the stovetop over low heat.
Stir occasionally until warmed through.
Alternatively, use a microwave-safe container and heat in short intervals.
Stir in between.
Final Thoughts
This Sausage and Bean Soup is a hearty and flavorful dish that’s perfect for any occasion.
With a prep time of just 15 minutes and a cook time of 40 minutes, it’s a quick and easy meal to prepare.
The combination of sausage, beans, and vegetables makes it both nutritious and satisfying.
Feel free to customize the soup by adding different types of sausage or extra vegetables to suit your taste.
Enjoy this comforting meal with family or friends.
Frequently Asked Questions
Can I Use a Different Type of Beans?
You can substitute any beans, like kidney or black beans, for a different texture and flavor. Drain and rinse them first. Adjust cooking time slightly if needed to guarantee they’re tender and meld well with other ingredients.
Is This Soup Suitable for Vegetarians?
You can’t consider this soup vegetarian due to the sausage and chicken broth. Substitute sausage with plant-based alternatives and use vegetable broth. Verify all ingredients align with vegetarian standards for an authentic meat-free version.
How Can I Make This Soup Gluten-Free?
To make it gluten-free, guarantee your sausage and chicken broth are certified gluten-free. Use precise measurements, avoiding cross-contamination. Brown sausage, simmer broth with vegetables, and add gluten-free certified beans. Adjust seasoning to taste.
What Can I Substitute for Kale?
Substitute 1 cup of spinach for kale. Spinach wilts quickly, so add it during the final minute of cooking. Alternatively, use 1 cup of Swiss chard or collard greens, chopped and added with the carrots and celery.
Can I Make This Soup in a Slow Cooker?
Yes, you can make it in a slow cooker. Brown the sausage first, then transfer to the slow cooker. Add all ingredients except kale. Cook on low for 6-8 hours. Add kale 30 minutes before serving.
Sausage and Bean Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 pound sausage sliced
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 4 cups chicken broth
- 1 can diced tomatoes 15 ounces
- 1 can white beans rinsed and drained, 15 ounces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage slices and cook until browned, about 5 minutes.
- Remove sausage from the pot and set aside.
- In the same pot, add chopped onion and cook until translucent, about 3 minutes.
- Stir in minced garlic, diced carrots, and diced celery, cooking for another 5 minutes.
- Pour in chicken broth and diced tomatoes, bringing the mixture to a simmer.
- Add the browned sausage back to the pot along with the rinsed beans.
- Stir in dried thyme, dried oregano, salt, and pepper.
- Simmer the soup for 20 minutes to allow flavors to meld.
- Add chopped kale and cook for an additional 5 minutes.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
