SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE - (4.6/5)
Provided by á-47975
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a 4-quart saucepan or dutch-oven over medium-high heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer sausage to a plate. Heat remaining oil in same pan. Cook carrots, garlic, oregano, black pepper and thyme sprigs about 5 minutes; stir often. Return sausage (and any juices) to pan. Add beans and broth and cook on medium-low heat, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and smoked paprika. Cover and simmer 30 minutes over low heat. Add spinach and cook just until wilted, about 2 minutes. Serve topped with cheese, if desired. Notes use less broth if you prefer it to be 'more stew like' and more broth if you prefer it to be more 'soup like'
WHITE BEAN AND SAUSAGE SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
- To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
SMOKED SAUSAGE AND WHITE BEAN SOUP
This is a Emeril recipe that is such a great comfort food. And SO good (maybe even better) the next day. Most suggest 5 cups of stock is PLENTY !!!! I agree
Provided by WendyTN
Categories One Dish Meal
Time 3h15m
Yield 2 Quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
Nutrition Facts : Calories 7081.3, Fat 431.6, SaturatedFat 139.1, Cholesterol 893.5, Sodium 18078.5, Carbohydrate 481.7, Fiber 71.1, Sugar 57.3, Protein 307.3
SMOKED SAUSAGE AND WHITE BEAN SOUP
Provided by Food Network
Categories main-dish
Time 11h25m
Yield about 2 quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
SMOKED SAUSAGE AND BAKED BEAN SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
- Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.
SAUSAGE & WHITE BEAN SOUP
Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
- Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 40.3 g, Cholesterol 70.9 mg, Fat 33 g, Fiber 9.3 g, Protein 26.4 g, SaturatedFat 11.2 g, Sodium 785.9 mg, Sugar 2.1 g
SLOW-COOKER SMOKED SAUSAGE AND BEAN SOUP
Stock the slow cooker with this smoky sausage and bean soup, rounded out nicely with a complementary selection of veggies and herbs. It takes just 15 minutes to assemble.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 7
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except sausage and parsley.
- Cover; cook on Low heat setting 8 to 9 hours.
- Stir in sausage and parsley. Cover; cook on Low heat setting 30 minutes longer or until sausage is hot.
Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 40 mg, Fat 1, Fiber 14 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g
More about "smoked sausage and white bean soup recipe 465"
SMOKED SAUSAGE, SPINACH AND WHITE BEAN SOUP - THE …
From thecomfortofcooking.com
4.8/5 (37)Servings 4
- In a large pot over medium-high heat, add olive oil. Once hot, add sausage and cook 5-7 minutes, stirring occasionally, until nicely browned. Add onions and garlic; cook 2-3 minutes, until soft and fragrant.
- Stir in thyme leaves, Italian seasoning, diced tomatoes, beans and chicken broth. Cover and bring to a boil. Reduce heat to low and simmer uncovered 25-30 minutes. Stir in spinach during last 5 minutes of cooking. Season with salt and pepper.
SMOKED SAUSAGE BEAN SOUP - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
TUSCAN WHITE BEAN AND SAUSAGE SOUP - THE DARING …
From daringgourmet.com
SMOKED SAUSAGE & WHITE BEAN SOUP – INSTANT POT OR …
From frugalhausfrau.com
WHITE BEAN SOUP WITH SMOKED SAUSAGE - TIDYMOM®
From tidymom.net
SMOKED SAUSAGE WHITE BEAN SOUP | SCRAPPY GEEK
From scrappygeek.com
SMOKED SAUSAGE, WHITE BEAN AND SPINACH SOUP - IOWA …
From iowagirleats.com
HEALTHY SMOKED CHICKEN SAUSAGE AND WHITE BEAN SOUP - AGGIE'S …
From aggieskitchen.com
INSTANT POT WHITE BEAN SOUP WITH SAUSAGE & VEGETABLES
From goodinthesimple.com
SPICY SAUSAGE AND WHITE BEAN SOUP RECIPE | BON APPéTIT
From bonappetit.com
WHITE BEAN & SPINICH SOUP WITH SMOKED SAUSAGE RECIPE
From food.com
SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE RECIPE | RECIPES.NET
From recipes.net
SMOKED SAUSAGE AND WHITE BEAN SOUP | EMERILS.COM
From emerils.com
SMOKY SAUSAGE AND WHITE BEAN SOUP - CAMPBELLS FOOD SERVICE …
HEARTY BEAN SOUP WITH SMOKED SAUSAGE - PINTEREST
From pinterest.com
15 BEAN SOUP WITH SMOKED SAUSAGE - A ONE POT MEAL - EASY RECIPE
From juliassimplysouthern.com
You'll also love