Hearty Bean and Sausage Soup

Hearty Bean and Sausage Soup

Ingredients:

• Base Ingredients:
  • 2 cups cooked white beans (e.g., cannellini or navy beans) or 1 can (rinsed and drained)
  • 2-3 smoked sausages (sliced into rounds)
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
• Soup Base:
  • 4 cups chicken or vegetable broth
  • 1 tablespoon tomato paste (optional for added flavor)
  • 2 tablespoons olive oil or butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cumin (optional for warmth)
  • Salt and pepper to taste
• Thickening:
  • 1 tablespoon all-purpose flour or cornstarch (optional)
  • 1/4 cup cream (optional for creaminess)
• Garnish:
  • Fresh parsley, chopped

Instructions:

1. Prepare the Ingredients:
   • Chop the vegetables and slice the sausages.
2. Sauté Aromatics and Sausage:
   • Heat olive oil or butter in a large pot over medium heat.
   • Add the sausages and brown for 3-4 minutes. Remove and set aside.
   • In the same pot, add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
3. Build the Base:
   • Stir in tomato paste, smoked paprika, thyme, cumin (if using), and flour. Cook for 1 minute.
   • Gradually pour in the broth while stirring to combine and avoid lumps.
4. Add Beans and Sausages:
   • Return the browned sausages to the pot and add the beans. Stir well.
   • Bring the soup to a gentle boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
5. Thicken the Soup:
   • If desired, mash a few beans in the pot to naturally thicken the soup, or add cream for a creamy texture.
6. Adjust Seasoning:
   • Taste and season with salt and pepper as needed.
7. Serve:
   • Ladle the soup into bowls, garnish with fresh parsley, and enjoy with crusty bread or crackers.

Let me know if you’d like suggestions for variations or substitutions!