White Bean And Sausage Soup With Pepper
A hearty white bean and sausage soup with tender vegetables and flavorful herbs, perfect for comforting meals and suitable for those seeking a rich, savory dish.
Ingredients
- 4 Tbsp. sweet butter ⓘ
- 2 c. finely chopped yellow onion ⓘ
- 2 carrots peeled and chopped ⓘ
- 3 garlic cloves peeled and minced
- 6 parsley sprigs ⓘ
- 1 tsp. dried thyme ⓘ
- 1 bay leaf ⓘ
- 4 c. chicken stock ⓘ
- 1 1/4 c. dried white beans soaked overnight ⓘ
- 1 sweet red pepper ⓘ
- 1 green pepper ⓘ
- 2 Tbsp. olive oil ⓘ
- 1/2 lb. precooked turkey sausage ⓘ
Instructions
- Melt butter in a pot. Add onions, carrots, and garlic; cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
- Add parsley, thyme, and bay leaf; pour in the chicken stock. Drain the soaked beans and stir them into the pot.
- Bring the mixture to a boil; reduce heat and simmer, partially covered, until beans are very tender, 45 minutes to 1 hour.
- Pour the soup through a strainer, reserving the stock. Discard the bay leaf and transfer the solids to a food processor or mill.
- Add 1 cup of the cooking stock if using a food processor and process until smooth.
- Return pureed soup to the pot and stir in additional liquid, 2 to 3 cups, until desired consistency is reached.
- Cut away stems and ribs of the peppers and dice them. Heat olive oil in a skillet; add peppers and sauté over low heat until tender but still crunchy, about 15 minutes.
- Transfer peppers to the soup with a slotted spoon.
- Skin the sausage if necessary; dice it and add to the soup.
- Set the soup over medium heat and cook, partially covered, until heated through, about 15 minutes.
- Season to taste and serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the vegetables. If you want to make it vegetarian, replace the turkey sausage with a plant-based sausage or additional vegetables. You can also use canned white beans for a quicker option, but reduce the cooking time accordingly. Fresh herbs like rosemary or sage can also add depth to the soup.
Serving Suggestions
Serve the soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken Fried In Batter or can be enjoyed on its own for a hearty lunch. Garnish with fresh parsley or a drizzle of olive oil for an added touch before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water or stock if it appears too thick. This ensures it retains its creamy texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of White Bean And Sausage Soup With Pepper contains roughly 1282 calories, with 24g protein, 180g carbohydrates, and 59g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (171% of the Daily Value), and potassium (98% of the Daily Value). Note that it is relatively high in sodium, at 2247mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop until heated through.
What can I use instead of chicken stock?
You can substitute vegetable broth for a vegetarian version or use homemade stock for a more intense flavor. If you prefer a lighter taste, consider using water, though it may require additional seasoning to enhance the flavor.
How can I make this soup spicier?
To add heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when sautéing the vegetables. You can also serve the soup with a side of hot sauce for those who enjoy an extra kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).