Bean Sausage Chowder Recipes

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WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained
One 28-ounce can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tablespoons apple cider vinegar
Fresh Parmesan cheese, for serving, optional

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.

SOUTHWESTERN BEAN CHOWDER



Southwestern Bean Chowder image

Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1-1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chiles
1 tablespoon ground cumin
1/2 teaspoon chili powder
4-1/2 teaspoons cornstarch
2 cups 2% milk
1 cup shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

Steps:

  • In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.

Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

Make and share this Sausage Bean Chowder recipe from Food.com.

Provided by ebechan

Categories     Chowders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb pork sausage
1 (16 ounce) can kidney beans
1 1/2 cups canned tomatoes
2 cups water
1 medium onion, chopped
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1/2 cup potato, diced
1/4 cup green pepper, chopped

Steps:

  • Cook sausage in skillet and brown.
  • Pour off fat.
  • In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
  • Add sausage.
  • Simmer, covered for 1 hour.
  • Add potatoes and green peppers.
  • Cook covered for 15 minutes or until potatoes are tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 308.9, Fat 15.9, SaturatedFat 5.1, Cholesterol 40.9, Sodium 1252.5, Carbohydrate 26.5, Fiber 6.7, Sugar 6, Protein 15.9

SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

When the first hint of cooler weather appears at the end of the summer, my husband always asks, "Isn't it time to make some soup?" It's his subtle hint for me to make this special chowder!

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (32 ounces) tomato juice
1 cup chopped onion
1 cup chopped green pepper
1 cup diced peeled potatoes
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

Steps:

  • In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 776mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein.

CORN, SAUSAGE, AND BEAN CHOWDER



Corn, Sausage, and Bean Chowder image

Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.

Provided by M&BCinciND

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h35m

Yield 12

Number Of Ingredients 16

6 tablespoons vegetable oil, divided
1 (12 ounce) package andouille sausage, quartered and sliced
2 each carrots, chopped
2 cloves garlic, minced, or more to taste
8 cups low-sodium chicken broth, divided
3 teaspoons salt, divided, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 red bell pepper, diced
2 small Yukon Gold potatoes, diced into 1/4-inch pieces
1 (24 ounce) package frozen corn, or more to taste
1 ½ cups diced white onion
2 tablespoons harissa, or more to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons balsamic vinegar

Steps:

  • Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
  • Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
  • At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
  • Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g

SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

This is a great cooler weather chowder that comes together quickly.We like this with crusty rolls and maybe a side salad.After I brown my sausage, I drain it in a colander and then run hot water over it to remove as much grease as I can and then add it back to the pot, after I've wiped it out with paper towels. Originally from a February 1983 issue of Southern Living.

Provided by Leslie in Texas

Categories     Chowders

Time 1h40m

Yield 3 quarts

Number Of Ingredients 12

2 lbs bulk sausage (can use half mild and half spicy or all spicy if you're brave!)
4 cups water
2 (16 ounce) cans dark red kidney beans
2 (16 ounce) cans diced tomatoes, undrained
2 medium onions, peeled and chopped
2 medium potatoes, peeled and cubed
1/2 cup green pepper, chopped
1 large bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper

Steps:

  • Brown sausage in a Dutch oven, stirring to crumble; drain off drippings.
  • Stir in remaining ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 1 hour.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 1308.9, Fat 58.4, SaturatedFat 15.4, Cholesterol 220.9, Sodium 2602.5, Carbohydrate 121.9, Fiber 31.4, Sugar 17.1, Protein 77.7

BEAN & SAUSAGE CHOWDER



Bean & Sausage Chowder image

Provided by My Food and Family

Categories     Home

Time 9h

Number Of Ingredients 19

2 cups 13 beans blend
1 qt water
2 tsp butter
1 tsp lemon juice
4 tsp chicken broth mix
4 cups diced potatoes
2 cups diced onions
1-1/2 cups celery
1 cup red & green peppers
1 can (15 oz.) yellow corn
1 tsp garlic salt
1 tsp sage
1/2 tsp pepper
1 qt whole milk
1 cup light cream
1 egg
3 Tbsp cornstarch
2 Tbsp flour
1 lb cooked sausage

Steps:

  • Soak beans in 6 cups water overnight and drain.
  • Simmer beans, water, butter, lemon juice, and chicken broth together for 30 minutes.
  • Add potatoes, onions, celery, peppers, and yellow corn & cook another 15 minutes till potatoes are tender.
  • Add garlic salt, sage, black pepper & milk after this addition & do not let boil.
  • Blend light cream, egg, cornstarch & flour together in a bowl with a whip till smooth. Slowly add to chowder & heat gently to thicken. Add sausage and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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