Smoked Sausage and White Bean Soup
"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"
photo by PaulaG
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Yields:
-
2 Quarts
ingredients
- 453.59 g dried navy beans, rinsed
- 14.79 ml olive oil
- 453.59 g smoked pork sausage, sliced into 1/2-inch pieces
- 473.18 ml chopped onions
- 22.18 ml minced garlic
- 2 bay leaves
- 2 sprig fresh thyme
- 1892.72 ml chicken stock
- 709.77 ml water
- 9.85 ml salt
- 7.39 ml fresh ground black pepper
- 2.46 ml ground cayenne pepper
- 1 loaf crusty bread, for garnish
directions
- 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.
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Reviews
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Absolute best bean soup ever. Made about half, with the following things: <br/>48 oz. jar great northerns<br/>2 T. truffle-flavored olive oil<br/>1/2 lb. hungarian sausage<br/>1 c. chopped onion<br/>3 garlic cloves<br/>1 bay leaf<br/>1.5 t. dried thyme<br/>4 c. chicken broth<br/>1/2 t. black pepper<br/>1/4 t. cayenne<br/><br/>Brown sausage (5-6 min); remove. Soften olive couple minutes; add garlic 1 min. Add broth, spices and sausage. Bring to boil; lower heat. When simmer, add beans. Simmer 30-45 min. Smash a few of the beans before serving.<br/><br/>I think the truffle-flavored olive oil added some nice depth, as did the Hungarian sausage. -
5 stars for sure! I cut the recipe in half, used 4 cups of stock and 1 cup of water. I like our soups to be kind of thick so I also scooped out some of the beans, pureed them, then stirred them back into the soup shortly before serving it. It smelled wonderful while cooking, and I did let it sit on the stove and simmer probably for 3 or 3 1/2 hours, so the beans were nice and soft & the meat was super tender and tasty. This will definately be made again in our house- even my 1 year old liked it.
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SUPER yummy! I used 2 Eckridge smoked turkey sausage links, sliced (did not brown) <br/>Followed recipe using 2 cans of beans > smashed some to thicken the soup, used half the cayenne and that was plenty of heat for my heat loving family. Made for a great lunch the 2nd day. Thanks for posting. -
I adjusted the recipe to cook all day in the crock pot. The onion was sauteed in a touch of olive oil and a carrot, celery and bell pepper added to the pot. The sausage was lightly browned and added about an hour before serving time. The soup was served with cornbread, green onions and a dash or 2 of Tabasco. -
I made this recipe on 10/11/10 for mine and SO's dinner. I did make a couple of changes, but I don't think the changes affected the end result. Here's what was done to the recipe, instead of using navy beans great northern were used. I used 1 /12 to 2 teaspoons of ground thyme instead of the sprigs. Also like some of the other reviewers, I used only 5 cups of chicken broth. Other than the changes stated,the recipe was made as it was written. This was so good, and the broth was nicely seasoned. Since it was way more than two people could eat, the rest was frozen for another yummy " Comfort Meal ". Thank you for posting and, " Keep Smiling :) "
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Tweaks
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I made this recipe on 10/11/10 for mine and SO's dinner. I did make a couple of changes, but I don't think the changes affected the end result. Here's what was done to the recipe, instead of using navy beans great northern were used. I used 1 /12 to 2 teaspoons of ground thyme instead of the sprigs. Also like some of the other reviewers, I used only 5 cups of chicken broth. Other than the changes stated,the recipe was made as it was written. This was so good, and the broth was nicely seasoned. Since it was way more than two people could eat, the rest was frozen for another yummy " Comfort Meal ". Thank you for posting and, " Keep Smiling :) "
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I just made this and it was Awesome! The broth is so flavorful. I did use 2 cans of great northern beans instead of dried beans. I simmered the soup for 30 min. I used 7 cups of broth to dilute all that pepper. Everyone loved this and I will be making this again for sure, thanks for posting Wendy! -
I may have changed this recipe too much to fairly rate it. We really liked this soup. I used northern beans due to what I had on hand. I also boiled off a turkey carcas that we had smoked earlier in the day and used the broth from that as well as the meat that fell off the bones. I also used dried thyme and I did not have cayenne pepper so I used chipolte chili powder instead. So with all that said the soup has great bones and too many cooks did not spoil the broth. Thanks Wendy for a great recipe.
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