Smoked Sausage And White Bean Soup Recipe

Ingredients for Smoked Sausage And White Bean Soup

• Dried Navy Beans
• 2 tablespoons olive oil
• Smoked Pork Sausage
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• Fresh Thyme
• 5 cups chicken stock
• 2 cups water
• 1 teaspoon salt
• Fresh Ground Black Pepper
• Ground Cayenne Pepper
• Crusty Bread

How to Make Smoked Sausage And White Bean Soup

1. Soak 1 pound of dried white beans in cold water to cover overnight.
2. Drain and rinse the beans thoroughly.
3. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium-high heat.
4. Add 1 pound of smoked sausage, sliced into 1/2-inch thick rounds, and sauté for 5-6 minutes, until browned. Remove sausage and set aside.
5. Add 1 large onion, chopped, and cook for 2-3 minutes, stirring occasionally.
6. Add 4 cloves garlic, minced, and cook for 1 minute more, stirring constantly.
7. Return the sausage to the pot.
8. Stir in the soaked beans, 2 bay leaves, and 1 teaspoon dried thyme.
9. Pour in 5 cups of chicken stock, 2 cups of water, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (or more, to taste).
10. Bring the soup to a boil, then reduce heat to low, partially cover, and simmer for 2 1/2 to 3 hours, stirring occasionally.
11. Skim off any excess fat from the surface.
12. Season with additional salt and pepper to taste.
13. Using a potato masher or the back of a spoon, gently mash about half of the beans, leaving some whole for texture.
14. Continue to simmer uncovered for 30 minutes, or until the soup reaches your desired consistency.
15. Ladle the soup into bowls and serve hot with crusty bread.