Smallwood Recipes

Smoked Sausage and White Bean Soup

This is a wonderful soup, easy, delicious and hearty. Serve with crusty bread.

Note: If you add 2T of lemon juice or 2T whey to the water when you soak your beans it will break down the phytic acid in the beans, which is what makes them hard to digest. It is the presence of this phytic acid that gives beans their reputation for being a gas producing food. After soaking, rinse beans before use. I hope this helps you to silently enjoy beans : )

Recipe originally from Mom (Gelynne)

Multiply:
×1
Serves 8 per batch

Ingredients

  • 1 lbNavy Beans, dried, rinsed
  • 1 TablespoonOlive Oil
  • 1 lbSmoked Sausage, sliced into ½-inch pieces (I use chicken sausage)
  • 2 CupsYellow Onion, chopped
  • 1 ½ TablespoonGarlic, minced
  • 2Bay Leaf
  • 2 SprigsFresh Thyme
  • 8 CupsChicken Broth, stock
  • 3 CupsWater
  • 2 TeaspoonSalt
  • 1 ½ TeaspoonBlack Pepper, freshly ground
  • ½ TeaspoonCayenne Pepper, ground
  • 1 LoafCrusty Bread, for serving

Instructions

  1. Soak the 1 lb Navy Beans in cold water to cover overnight (8 to 12 hours, see note). Drain the beans and rinse well.
  2. In a large stockpot or Dutch oven, heat the 1 Tablespoon Olive Oil over medium-high heat. Add the 1 lb Smoked Sausage and sauté for 5 to 6 minutes, or until browned. Remove the sausage from the pot and set aside.
  3. Add the 2 Cups Yellow Onion and cook 2 to 3 minutes, stirring occasionally. Add the 1 ½ Tablespoon Garlic and cook, stirring, an additional minute.
  4. Add the browned sausage back to the stockpot. Stir in the beans, 2 Bay Leaf, and 2 Sprigs Fresh Thyme. Add the 8 Cups Chicken Broth, 3 Cups Water, 2 Teaspoon Salt, 1 ½ Teaspoon Black Pepper, and ½ Teaspoon Cayenne Pepper.
  5. Bring the soup to a boil, then reduce heat to a simmer and cook, partially covered, for 2 ½ to 3 hours, stirring occasionally. Skim off any fat as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
  6. Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
  7. Ladle the soup into bowls. Serve hot, with 1 Loaf Crusty Bread slices.