smoked sausage and white bean soup

Sunday, February 19, 2012 |
Tomorrow (Monday) is President’s Day, a U.S. federal holiday. Here in the Washington, D.C. area it means we have the day off work. To celebrate the long weekend, I’ll be hosting a dinner party tonight. I invited 36 people, thinking that the majority would have other plans. So much for thinking – 17 have said ‘yes’ thus far. [insert panicked face]


I needed a recipe big enough to feed all of us. The interwebs yielded this gem, which I tripled (TRIPLED), using my biggest stockpot. And, as expected, it is delicious.


Smoked Sausage and White Bean Soup (slightly modified from this recipe)


INGREDIENTS


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

10 chicken bouillon cubes

10 cups hot water

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon ground cayenne pepper


DIRECTIONS


Soak beans in cold water and cover overnight (8 to 10 hours). Drain beans and rinse well, reserve.


In a large stockpot, heat water until just below boiling and add bouillon cubes. Remove from heat and stir until cubes are completely dissolved into stock.


In a saucepan or skillet, heat the olive oil over medium-high heat. Add the sausage and sauté for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 4 to 5 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.


Add the browned sausage and beans to the stockpot. Stir in bay leaves and thyme. Add the 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. 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. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.



The finished soup has a bit of a kick, which is great for a wintry day. I think I’ll add more thyme when I make it again, just because I like an herby flavor. Great with a salad and crusty bread to accompany (and I made fudgy brownies for dessert!). NOTE: this is a two-day recipe at the minimum. I think you could bend that if you used canned beans, though.


Recommended for: a robust option to nourish the hordes (err… I mean, friends?), a delicious soup for your winter feast, and the perfect solution when you find sausage on sale at the grocery. Enjoy!

4 comments:

Juju at Tales of Whimsy.com said...

Oh my goodness! This looks so good. I would love a steaming bowl of it right now actually.

Memory said...

Mmm. I love sausage and I love beans. Any soup that combines the two is a winner in my book.

Ryan said...

The soup looks really good, and I can just imagine how wonderful it would smell.

Kristen M. said...

This soup is almost like one I had at Pagliacci this weekend but theirs also had cheese tortellini in it. It was delicious! I was thinking about trying to replicate it so thanks for the recipe!

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