Kitchen notes · a little help before you start

Sausage and Bean Soup

Name: Sausage and Bean Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 2 tablespoon olive oil (Source: 2 tablespoon olive oil); 10 ounce sausage (I used old fashioned farmers sausage) (Source: 10 ounce sausage (I used old fashioned farmers sausage)); 1 each medium onion (chopped) (Source: 1 medium onion (chopped)); 2 each medium carrots (peeled and chopped) (Source: 2 medium carrots (peeled and chopped)); 3 stalks celery (chopped) (Source: 3 stalks celery (chopped)); 1 each red bell pepper (seeded and chopped) (Source: 1 red bell pepper (seeded and chopped)); 3 cloves garlic (minced) (Source: 3 cloves garlic (minced)); 1 teaspoon salt (or to taste) (Source: 1 teaspoon salt (or to taste)); ½ teaspoon pepper (or to taste) (Source: ½ teaspoon pepper (or to taste)); 1 teaspoon smoked paprika (Source: 1 teaspoon smoked paprika); 1 teaspoon thyme (fresh, chopped) (Source: 1 teaspoon thyme (fresh, chopped)); 2 each bay leaves (Source: 2 bay leaves); 8 cups chicken broth (low sodium or no sodium added) (Source: 8 cups chicken broth (low sodium or no sodium added)); 15 ounce navy beans (1 can, drained and rinsed) (Source: 15 ounce navy beans (1 can, drained and rinsed)); 15 ounce red kidney beans (1 can, drained and rinsed) (Source: 15 ounce red kidney beans (1 can, drained and rinsed)); 15 ounce cannellini beans (1 can, drained and rinsed) (Source: 15 ounce cannellini beans (1 can, drained and rinsed)); 1 tablespoon parsley (fresh, chopped) (Source: 1 tablespoon parsley (fresh, chopped))

Sausage and Bean Soup is made with navy beans, red kidney beans, and cannellini beans.

Prep: 10 min
Cook: 45 min
Total: 55 min
Original yield: Serves 8
Ingredients: 17 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseBeans & lentilsPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Get to know the ingredients

sausage (I used old fashioned farmers sausage)

In the method: Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot.

medium onion (chopped)

In the method: Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot.

medium carrots (peeled and chopped)

In the method: Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot.

The last little job

Finish as directed

Garnish and serve: Garnish the soup with fresh parsley and serve.

A little more help as you go

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the dutch oven and pot. Start with this step: Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Add the sausage and cook until browned.

Is there another preparation step to plan for?

Have the next addition ready when the mixture reaches the boil described.

Additional recipe notes

Sausages you can use: Italian sausage, chicken sausage, kielbasa, andouille, or any smoked sausage. How To Make This Bean Soup In The Instant Pot: Set the instant pot on to the Saute function. Heat the oil, then add the sausage and cook for 5 minutes until browned. Add the onion, carrots, bell pepper, celery, garlic, spices and herbs and saute for another 5 minutes until the vegetables have softened and are translucent. Turn off the pot. Add the chicken broth, bay leaves and beans to the pot. Cover the IP with the lid and seal to lock. Press the manual pressure cook button and set the timer to 15 minutes. Let the pressure release naturally for 10 minutes, move the valve to “venting” to release the rest of the pressure. Remove the lid, garnish with parsley and serve. How To Make This Bean Soup In The Slow Cooker: Heat the olive oil in a large skillet and cook the sausage until browned, over medium-high heat. Transfer the sausage to your slow cooker. Add the rest of the ingredients to the slow cooker, except the parsley. Stir everything together. Cover the slow cooker and cook on HIGH for 4 to 6 hours, or on LOW for 8 hours, or until the beans and vegetables are tender. Garnish with parsley and serve.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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