Sausage And Bean Soup

Grandma's easy old-fashioned sausage and bean soup is perfect for cool winter nights. Warm, thick, and hearty with a punch of smoky flavor in every bite!

Course Main Course, Soup

Cuisine American

Keyword 15 bean soup recipes, bean soup recipes, sausage bean soup, sausage soup recipes

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 285kcal

Author Kathleen

Ingredients

1 (20-ounce) bag dried 15 bean soup
2 tablespoons vegetable oil
2 (12-ounce) packs Kielbasa halved lengthwise then sliced Into 1/2 Inch pieces
1 large onion, chopped
3 large carrots, diced
6 stalks celery, diced
1 tablespoon garlic, minced
2 teaspoons chili powder
1 teaspoon smoked paprika
2 teaspoons Italian seasoning
1/2 teaspoon black pepper
1 teaspoon liquid smoke
zest of 1 lemon
1 juice of 1 lemon
1 (14.5-ounce) can petite diced tomatoes, undrained

Instructions

Add dried beans (20 ounces) to a large bowl and cover with 8 cups of water. Allow beans to sit overnight, or at least 8 hours.
Drain and rinse soaked beans.
In an 8-quart pot, heat 2 tablespoons of vegetable oil over medium-high heat, until the oil begins to shimmer. Add the half Kielbasa and brown then remove to a plate. Continue with the remaining Kielbasa.
Add the onion (1), carrots (3), celery (6 stalks), and garlic (1 tablespoon) to the pot and continue to cook, over medium heat, until the onions are translucent.
Sprinkle chili powder (2 teaspoons), smoked paprika (1 teaspoon), Italian seasoning (2 teaspoons), and black pepper (1/2 teaspoon), over the cooked vegetables and continue to saute until the spices become fragrant about 1-2 minutes.
Add the drained beans and browned sausage back to the pot. Add water to the bean/sausage mixture with enough to cover the top of the mixture by 2 inches. Add liquid smoke (1 teaspoon).
Bring the soup to a boil, then reduce heat and simmer, covered 2-2 1/2 hours or until the beans are tender.
Add the lemon zest, lemon juice, the tomatoes with their juices (1 can), and 2 teaspoons of salt and continue to simmer for another 15-20 minutes. Taste for seasoning and adjust as needed. Serve.

Notes

Meat: You can switch up the type of meat that you put into the soup according to your preference. If your family prefers ham over sausage, swap the sausage for ham. There are different kielbasas. Choose from beef, turkey, smoked, or regular.
Slow Cooker: This recipe is amazing when cooked to slow perfection. You can make this Soup crockpot friendly by following the instructions right up through sautéing the veggies and kielbasa. When it’s time to add liquid, transfer everything to the slow cooker. Cook until the beans are tender then pick back up with our instructions at step #8 and finish there. It’s so good!
Thickening: As the soup sets, it will thicken from the natural starch in the beans. Bean soups tend to do this, and it’s lovely because you don’t have to thicken the soup yourself. Don’t fret if it gets too thick! Just thin it out as needed with water.
Lemon: You can skip the lemon zest and juice in this recipe if you’d like. Just substitute it with a 1/2- 1 cup of white wine! It's really delicious and made with wine.

Nutrition