CREAMY WHITE BEAN AND SAUSAGE SOUP RECIPES
SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE - FOOD NET…
Provided by Food Network
Categories main-dish
Total Time 11 hours 25 minutes
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Yield about 2 quarts
Number Of Ingredients 13
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.
SAUSAGE, WHITE BEAN AND KALE SOUP RECIPE - BETTYCROCKER.C…
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220 , CarbohydrateContent 26 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 13 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 6 g, TransFatContent 0 g
More about "creamy white bean and sausage soup recipes"
SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE - FOOD NET…
From foodnetwork.com
Reviews 5
Total Time 11 hours 25 minutes
Category main-dish
Cuisine american
Reviews 5
Total Time 11 hours 25 minutes
Category main-dish
Cuisine american
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
See details
SAUSAGE, WHITE BEAN AND KALE SOUP RECIPE - BETTYCROCKER.C…
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
From bettycrocker.com
Reviews 5
Total Time 45 minutes
Calories 220 per serving
From bettycrocker.com
Reviews 5
Total Time 45 minutes
Calories 220 per serving
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
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SLOW-COOKER WHITE BEAN SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 8 hours 25 minutes
Calories 490 per serving
Reviews 5
Total Time 8 hours 25 minutes
Calories 490 per serving
- Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.
See details
SLOW-COOKER WHITE BEAN SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 8 hours 25 minutes
Calories 490 per serving
Reviews 5
Total Time 8 hours 25 minutes
Calories 490 per serving
- Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.
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