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Hearty Bean Soup with Smoked Sausage

Hearty bean soup with smoked sausage in white bowl with crusty bread
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A satisfying and robust one-pot meal loaded with beans, vegetables, and flavorful smoked sausage. Perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 12 ounces smoked sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 6 cups chicken or beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in cannellini beans, kidney beans, diced tomatoes with juice, broth, oregano, thyme, and bay leaves. Season with salt and pepper.
  4. Bring soup to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes to allow flavors to meld.
  5. Return cooked sausage to the pot and heat through. Discard bay leaves before serving. Taste and adjust seasoning with more salt and pepper if needed.

Notes

  • Any smoked sausage works well: kielbasa, andouille, or Polish sausage are excellent choices.
  • For thicker soup, mash about 1 cup of beans against the pot’s side before adding sausage back in.
  • Using beef broth instead of chicken creates deeper, richer flavor.
  • Soup tastes even better the next day as flavors continue to develop.

Nutrition

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