Rustic Bean Smoked Sausage Soup Recipes

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SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP



Smoked Sausage and Tuscan White Bean Soup image

Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup, in partnership with Hillshire Farm® Brand.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h30m

Yield 6

Number Of Ingredients 15

1 pound dried great Northern beans, rinsed and sorted
6 cups water
1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, halved lengthwise and cut into 1/2" half-moons
1 ½ cups chopped yellow onions
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
8 cups unsalted chicken stock
2 teaspoons kosher salt
5 cups thinly sliced kale
4 ounces uncooked small shell pasta
1 teaspoon lemon zest
½ teaspoon crushed red pepper
1 (14.5 ounce) can diced tomatoes, drained
½ cup grated Parmesan cheese

Steps:

  • Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
  • Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
  • Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 78.3 g, Cholesterol 40.9 mg, Fat 21.9 g, Fiber 19.5 g, Protein 37 g, SaturatedFat 6.9 g, Sodium 1576.5 mg, Sugar 6.9 g

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP



Rustic Tuscan-Style Sausage, White Bean, and Kale Soup image

Provided by Chris Cockren

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
64 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

Steps:

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
  • Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
  • Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
  • *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
  • When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
  • Divide soup among bowls and top with a few slices of cheesy baguette.

Nutrition Facts : ServingSize 6-8

SMOKED SAUSAGE AND WHITE BEAN SOUP



Smoked Sausage and White Bean Soup image

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

1 lb dried navy beans, rinsed
1 tablespoon olive oil
1 lb smoked pork sausage, sliced into 1/2-inch pieces
2 cups chopped onions
1 1/2 tablespoons minced garlic
2 bay leaves
2 sprigs fresh thyme
8 cups chicken stock
3 cups water
2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cayenne pepper
1 loaf crusty bread, for garnish

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

RUSTIC BEAN & SMOKED SAUSAGE SOUP



Rustic Bean & Smoked Sausage Soup image

Enjoy a Rustic Bean & Smoked Sausage Soup that tastes like you spent all afternoon making it. But nope! This smoked sausage soup is way simpler than that.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

1 Tbsp. olive oil
4 carrots, peeled, cut into 1/4-inch-thick slices
2 stalks celery, coarsely chopped
1/4 cup flour
2 cups fat-free reduced-sodium chicken broth
1 cup milk
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 pkg. (12 oz.) OSCAR MAYER Natural Uncured Beef Sausage, cut into 1/2-inch-thick slices
2 cans (15 oz. each) navy beans, rinsed

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.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 13 g

CABBAGE AND SMOKED SAUSAGE SOUP



Cabbage and Smoked Sausage Soup image

Even kids who don't care for vegetable soup may enjoy this one. Very good flavor. Sometimes I use crushed tomatoes with garlic, onion, or basil now that they're available. Turkey smoked sausage is great in this recipe!

Provided by Ludy Brinck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
1 pound smoked sausage, sliced
3 cups water
1 head cabbage, cored and coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
⅓ cup uncooked long grain white rice
1 (15 ounce) can red beans, with liquid
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
2 cubes chicken bouillon
salt to taste
1 bay leaf
½ teaspoon crushed dried thyme

Steps:

  • Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 37.4 g, Cholesterol 38.7 mg, Fat 20.6 g, Fiber 9.8 g, Protein 20.3 g, SaturatedFat 6.8 g, Sodium 1618 mg, Sugar 10 g

SMOKED SAUSAGE AND WHITE BEAN SOUP



Smoked Sausage And White Bean Soup image

Provided by Food Network

Categories     main-dish

Time 11h25m

Yield about 2 quarts

Number Of Ingredients 13

1 pound dried navy beans, rinsed
1 tablespoon olive oil
1 pound smoked pork sausage, sliced into 1/2-inch pieces
2 cups chopped onions
1 1/2 tablespoons minced garlic
2 bay leaves
2 sprigs fresh thyme
8 cups chicken stock
3 cups water
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne pepper
Loaf of crusty bread, for garnish

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.

WHITE BEAN, SPINACH AND SAUSAGE SOUP



White Bean, Spinach and Sausage Soup image

Easy,colorful, filling soup that cooks fast for those busy nights when a homecook meal seems too far away. Great with a loaf of rustic bread.

Provided by LiisaN

Categories     Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2-1 lb smoked sausage, sliced
1 medium onion, chopped
2 cloves garlic, chopped
1 lb spinach leaves, coarsely chopped
2 cans chicken broth
1 1/4 cups picante sauce
2 cans small white beans, drained

Steps:

  • Heat oil in dutch oven over medium heat.
  • Add sausage, onions, and garlic.
  • Cook until sausage is browned.
  • Add spinach and cook 2 minutes longer.
  • Add broth, picante sauce, and beans.
  • Heat to boil to bring flavors together.

Nutrition Facts : Calories 359.6, Fat 14.9, SaturatedFat 4.3, Cholesterol 23.1, Sodium 1309.5, Carbohydrate 37, Fiber 9.2, Sugar 4.1, Protein 21.4

SMOKED SAUSAGE BEAN SOUP



Smoked Sausage Bean Soup image

This delicious, hearty soup, is so quick and easy to prepare. There's no need to add any additional seasonings, as the bean with bacon soup adds lots of flavor.

Provided by Cindi M Bauer

Categories     Other Soups

Number Of Ingredients 6

3 medium russet potatoes, peeled, and cut into 3/4" cubes
2 large carrots, thinly sliced
1 medium onion, diced
1 (32 oz.) box beef broth
1 (14 oz.) pkg. smoked sausage
2 cans (11.25 oz.) each, condensed bean with bacon 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.

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.

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