Kitchen notes · a little help before you start
Hearty White Bean Soup with Sausage
Hearty White Bean Soup with Sausage is made with dry Great Northern Beans, dry Lima Beans, and Cajun or spicy sausage.
- Prep
- 10 min
- Cook
- 70 min
- Total
- 80 min
- Original yield
- Serves 6
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: over 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. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
dry Great Northern Beans
In the method: Rinse beans before cooking.
dry Lima Beans
In the method: Rinse beans before cooking.
Cajun or spicy sausage (organic preferred)
In the method: Just before soup is ready, slice sausage and brown in a skillet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup dry Great Northern BeansIngredient note
Source: 1 cup dry Lima BeansIngredient note
Source: 8 oz. Cajun or spicy sausage (organic preferred)Ingredient note
Source: 1 carrot (sliced)Ingredient note
Source: 1 red bell pepper (chopped)Ingredient note
Source: 1 tomato (peeled and finely chopped)Ingredient note
Source: 1 large onion (finely chopped)Ingredient note
Source: 2 medium cloves garlic (minced)Ingredient note
Source: 1 Tablespoon extra virgin olive oilIngredient note
Source: 1/4 teaspoon crushed mintIngredient note
Source: 1/2 teaspoon thymeIngredient note
Source: 1/2 teaspoon paprikaIngredient note
Source: 1/2 teaspoon black pepperIngredient note
Source: 2 teaspoon salt
How to make it
0 of 5 steps completeMake room for Hearty White Bean Soup with Sausage
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve soup while it's warm.
A little more help as you go
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Return for the stirring
Stir occasionally as directed while the mixture cooks.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Rinse beans before cooking.
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?
Reduce heat to medium low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
Is there another preparation step to plan for?
Follow the simmering heat, timing and finish checks that are given.
Additional recipe notes
To Soak The Beans Quick Soak – Place the beans in large saucepan with about 7 cups water. Bring to rapid boil on medium high heat, and boil for 3 minutes. Remove from heat, cover and let stand for 1 hour. Drain soak water and rinse beans. I also prefer to peel the Lima beans (I would rather spend 10 minutes on that than have white peels floating in my soup). Overnight Soak – Place beans in large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse. Again I would also peel the Lima beans as I don’t like the peels from the beans floating in the soup. Notes and Tips Make the soup in a dutch oven. A heavy bottomed pan will also work. They distribute the heat more evenly and the bottom of the soup is less likely to burn. Finely chop all of the veggies. This soup isn’t blended, so chop everything quite small so that it’s easy to eat. Taste the soup before serving and adjust the seasoning to your taste.
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: deliciousmeetshealthy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
