Bean & Sausage Soup
Submitted by pennylane
Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.
YIELD
4 servingsPREP
15 minCOOK
75 minREADY
90 minThis soup has backbone.
White beans simmer until they’re just tender, then hot Italian sausage, chickpeas, and creamed corn join the party for a second round of cooking that lets all those flavors meld into something thick and deeply satisfying.
The creamed corn is the sneaky move here. It thickens the broth naturally and adds a subtle sweetness that plays off the spicy sausage like they were meant for each other.
Serve it with crusty bread for dunking and a scattering of fresh parsley on top.
Pro Tips
- Soak the white beans overnight for the best texture. If you’re short on time, a quick soak works: cover with boiling water, let sit for an hour, then drain and rinse.
- Slice the sausage into thick half-inch rounds so each piece holds its shape and gives you something substantial to bite into.
- Don’t skip the bay leaf. It adds a subtle herbal depth that ties the whole pot together. Just remember to fish it out before serving.
- This soup thickens as it sits, so add a splash of water or broth when reheating leftovers.
Ingredients
Directions
Drain and rinse soaked beans.
Sauté onion and garlic in oil until tender.
Add water, onion and seasonings.
Simmer, covered, about 30 minutes or until beans are almost tender.
Add sausage, garbanzo beans and corn.
Return mixture to boil; simmer 30 minutes or until beans are Remove bay leaf. Garnish with parsley.
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