Smoked Sausage Bean Soup Recipes

SMOKED SAUSAGE AND BAKED BEAN SOUP

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 AND BEAN SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings until tender. Stir in carrots and potatoes; cook for 2 minutes. Add water; bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until vegetables are tender. , Stir in the sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon.

RUSTIC BEAN & SMOKED SAUSAGE SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in flour; cook 1 min., stirring constantly. Gradually stir in broth, then milk. Whisk in dressing mix. Add sausage and beans; stir.
• Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally.

SMOKED SAUSAGE BEAN SOUP

Steps:

• 1. In a stock-pot, add the vegetables and the broth. Bring to a boil, then lower the heat to a simmer, cover the pot, and simmer the vegetables for 10 minutes.
• 2. While the vegetables are simmering, cut the smoked sausage into 1/4-inch slices, then cut each slice in half.
• 3. After the vegetables are done cooking, add the sliced sausage and both cans of bean with bacon soup.
• 4. Stir and cook over low heat until the soup is heated through.
• 5. Ladle soup into bowls and serve.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

SMOKED SAUSAGE, DUCK AND WHITE BEAN SOUP

Steps:

• In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Re-season if necessary and stir in the green onions and parsley.
• Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

SLOW-COOKER SMOKED SAUSAGE AND BEAN SOUP

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.

ITALIAN SMOKED SAUSAGE BEAN SOUP

Steps:

• In large deep skillet or Dutch oven, over medium-high heat, brown sausage and onions in oil, about 5 minutes.
• Add tomatoes with their juice, water, pasta, and boullion.
• Bring to a boil.
• Add beans.
• Reduce heat, cover, and simmer until pasta is tender, about 15-20 minutes.
• Ladle into bowls and serve.