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sausage and bean soup in a white bowl garnished with chopped fresh coriander

Sausage and Bean Soup

This hearty sausage and bean soup recipe is a classic, creamy, and healthy family meal that can be made with canned or dried beans and freezes beautifully for easy meal prep.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 5

Equipment

  • immersion blender

Ingredients

  • 2 tbsp butter, tallow, or chicken fat
  • 1 cup chopped onions
  • ½ cup sliced celery
  • 2 tsp unrefined salt, divided
  • ¼ tsp freshly ground black pepper
  • 2 tsp paprika
  • 4 cloves garlic, crushed
  • 2 cups peeled and cubed potatoes
  • 3½ cups chicken stock (or other stock of your choice), divided
  • 1 cup chopped carrots
  • 1 bay leaf
  • 2 cups cooked or canned beans
  • 2 cups cooked, sliced sausages
  • ¼ cup chopped parsley or coriander, to garnish

Instructions

  • Melt the butter on medium low heat and sauté the onions and celery for about 5 minutes until softened. Season well with salt and freshly ground black pepper.
  • Add the garlic and paprika, then sauté them for another couple of minutes.
  • Add half of the potatoes and 2 cups of stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Blend everything with an immersion blender until smooth.
  • Add the rest of the potatoes, carrots, bay leaf and the remaining stock. Sprinkle in a little more salt. Simmer for about 20 minutes until the carrots are soft.
  • Once the carrots are tender, add the beans and sausages. Simmer the soup for a few minutes until everything is heated through. Adjust seasoning if necessary.
  • Your soup is now ready to be served with some chopped fresh coriander or parsley on top and some buttered sourdough bread on the side.

Notes

  • This soup will keep in the fridge for 3-4 days.
  • For longer storage, freeze it in an airtight container.