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