Autumn Bean Soup With Sausage

bean soup with smoked sausage
Bean soup with smoked sausage. Westend61/Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 8 Servings
Ratings (4)

This bean soup is loaded with flavor. The sliced smoked sausage can be a gourmet chicken sausage or turkey sausage, or use a spicy andouille or kielbasa. The beans are versatile as well. If you don't have small red beans, use more navy beans or great northern, or use black beans or pinto beans.

Diced potatoes and rutabaga would be good vegetables to add to this soup as well. 

Serve this flavorful bean soup with hot baked cornbread for a hearty family meal.

What You'll Need

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium sweet or yellow onion, diced
  • 2 cloves garlic, minced
  • 2 small carrots, diced
  • 1 red or yellow bell pepper, diced
  • 2 ribs celery, diced
  • 4 links chicken apple sausage or other flavorful smoked sausage
  • 1/2 cup frozen baby lima beans
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1/2 teaspoon dried leaf basil
  • 4 cups chicken broth
  • 1 can (15 ounces) great northern beans, drained and rinsed
  • 1 can (15 ounces) navy beans, drained and rinsed
  • 1 can (15 ounces) small red beans, drained and rinsed
  • 1 tablespoon fresh chopped parsley

How to Make It

Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the onion and saute for about 3 minutes. Add the garlic and cook for about 1 minute longer.

Add the carrots, bell pepper, celery, and sausage; cook for 2 more minutes. If sausage is fatty, drain off excess fat.

Add lima beans, salt, pepper, basil, and chicken broth. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer for 30 minutes.

Add drained and rinsed beans; simmer uncovered for 10 minutes longer.

Stir in parsley and spoon into serving dishes.

Serve with cornbread or crusty yeast bread or rolls.

Serves 8.

Tips and Variations

  • Add a few tablespoons of tomato paste to the soup or add a can (14.5 ounces) of diced tomatoes.
  • For a spicier soup, add some Cajun seasoning or seasoned salt instead of plain salt. Or add about 1/2 teaspoon of crushed red pepper flakes.
  • Instead of sausage, use about 1 to 1 1/2 cups of diced leftover ham or corned beef in the soup.
  • Omit the sausage and replace the chicken broth with vegetable broth for a vegetarian soup.

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