Creamy Bean Soup with Sausage: The Ultimate Comfort Food Recipe

Introduction to Creamy Bean Soup with Sausage

This creamy bean soup with sausage is the perfect dish for those chilly evenings when all you want is a warm bowl of comfort. With its hearty ingredients and rich flavor, this soup not only satisfies your hunger but also warms your soul. Whether you’re serving it for a family dinner or enjoying it solo, this recipe is sure to become a favorite in your household.

A Personal Story Behind My Creamy Bean Soup with Sausage Journey

Growing up, my grandmother often made her special bean soup on cold winter days. The aroma of spices and sausage simmering on the stove would fill the house, making it feel like home. Her recipe was simple yet packed with flavor, and it always brought the family together around the table. Inspired by those cozy memories, I’ve crafted this creamy bean soup recipe that pays homage to her tradition while adding my own twist.

What Makes This Creamy Bean Soup with Sausage Recipe Special?

What sets this recipe apart is its creamy texture combined with the savory flavor of beef sausage and a medley of vegetables. The addition of Great Northern and dark kidney beans not only makes it hearty but also boosts its nutritional value. Plus, it’s easy to prepare, making it a perfect weeknight meal that doesn’t skimp on flavor. This soup is versatile, allowing you to customize it with your favorite veggies or spices, ensuring that it can cater to everyone’s taste.

The Full Creamy Bean Soup with Sausage Recipe

Ingredients

• 1 tablespoon canola or vegetable oil
• 2 pounds beef sausage, cut into 1-inch slices
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped carrot
• 2 cloves garlic, pressed or minced
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup all-purpose flour
• 4 cups milk
• 6 tablespoons Worcestershire sauce
• ½ teaspoon ground sage
• 1 (15-ounce) can Great Northern white beans, rinsed and drained
• 1 (15-ounce) can dark kidney beans, rinsed and drained
• Chopped parsley (for garnish)

Instructions

1. In a large Dutch oven or stock pot, heat the oil over medium-high heat. Add the beef sausage and cook for 5 minutes, stirring occasionally, until browned. Tip: Make sure the sausage is well-browned for extra flavor.
2. Add the chopped onion, green bell pepper, carrot, and minced garlic. Season with kosher salt and black pepper. Cook, stirring occasionally, until the onion and pepper soften, about 5 minutes. Tip: You can add other vegetables like celery or zucchini if you have them on hand.
3. Sprinkle the flour over the sausage and vegetable mixture. Stir to coat and cook for 1-2 minutes, until the flour loses its raw taste and begins to smell toasty.
4. Slowly add the milk, stirring until smooth. Cook until the mixture begins to thicken and bubble, stirring often. Tip: Keep the heat medium-low to avoid scalding the milk.
5. Add the Worcestershire sauce, ground sage, and both cans of beans. Stir to combine.
6. Reduce the heat to medium-low and continue to cook for 15-20 minutes, allowing the flavors to meld, stirring occasionally. Adjust seasoning with more salt and pepper to taste.
7. Serve hot, garnished with chopped parsley. Enjoy with French bread for dipping or crackers on the side.

Serving Suggestions and Variations for Creamy Bean Soup with Sausage

This creamy bean soup pairs beautifully with a crusty loaf of French bread or some crunchy crackers that can soak up the delicious broth. For a bit of a kick, consider adding red pepper flakes or diced jalapeños. You can also customize the soup by adding more vegetables such as spinach or kale, or even swapping in different types of beans like black beans for a change in flavor and texture. If you prefer a more robust flavor, try adding smoked paprika or a splash of hot sauce.

Frequently Asked Questions About Creamy Bean Soup with Sausage

Can I make this soup ahead of time? Yes! This soup can be made a day in advance and stored in the refrigerator. Just reheat it on the stove before serving.

What can I use instead of beef sausage? If you prefer, you can use turkey sausage or a plant-based sausage alternative to suit your dietary needs.

How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories per Serving: 350
• Servings: 6

Creamy Bean Soup with Sausage

A comforting creamy bean soup made with hearty beef sausage and nutritious beans, perfect for any day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• Dutch oven A large pot for cooking the soup.

Ingredients

  

Main Ingredients

• 1 tablespoon canola or vegetable oil
• 2 pounds beef sausage, cut into 1-inch slices
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped carrot
• 2 cloves garlic, pressed or minced
• 0.5 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup all-purpose flour
• 4 cups milk
• 6 tablespoons Worcestershire sauce
• 0.5 teaspoon ground sage
• 15 ounces Great Northern white beans, rinsed and drained
• 15 ounces dark kidney beans, rinsed and drained
• 1 bunch chopped parsley for garnish

Instructions

 

• In a large Dutch oven or stock pot, heat the oil over medium-high heat. Add the beef sausage and cook for 5 minutes, stirring occasionally, until browned.
• Add the chopped onion, green bell pepper, carrot, and minced garlic. Season with kosher salt and black pepper. Cook, stirring occasionally, until the onion and pepper soften, about 5 minutes.
• Sprinkle the flour over the sausage and vegetable mixture. Stir to coat and cook for 1-2 minutes, until the flour loses its raw taste and begins to smell toasty.
• Slowly add the milk, stirring until smooth. Cook until the mixture begins to thicken and bubble, stirring often.
• Add the Worcestershire sauce, ground sage, and both cans of beans. Stir to combine.
• Reduce the heat to medium-low and continue to cook for 15-20 minutes, allowing the flavors to meld, stirring occasionally. Adjust seasoning with more salt and pepper to taste.
• Serve hot, garnished with chopped parsley. Enjoy with French bread for dipping or crackers on the side.

Notes

This stew is hearty and can be customized with additional vegetables or spices according to your preference. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.

Keyword Creamy Bean Soup with Sausage Recipe