This bean soup is a snap to throw together with several kinds of canned beans, some sausage, and basic seasonings. It's an excellent soup for a snow day, and it is versatile.
You don't have to adhere to the recipe; use different kinds of beans or change up the vegetables and seasonings. Black beans or pinto beans are good choices for the soup as well. Chickpeas are an excellent choice for the additional texture. Add a cup or so of fresh or frozen chopped kale, spinach, escarole, or Swiss chard for some extra color and nutrients. Or add 1/2 cup to 1 cup of diced potatoes or rutabaga along with the carrots. If you like tomato flavor in your soups, add a small can of tomato sauce or a 14.5-ounce can of diced tomatoes.
If you prefer a vegetarian soup, replace the chicken broth with vegetable broth and omit the sausage. Or add a vegetarian sausage to the soup.
Serve this delicious bean soup with hot baked cornbread for a hearty family meal.
- 1 medium onion
- 2 carrots (small)
- 1 red bell pepper (or yellow, orange, or green)
- 2 tablespoons olive oil (or part butter)
- 1/2 cup celery (diced)
- 2 cloves garlic (minced)
- 12 ounces smoked sausage (e.g., kielbasa, andouille, or chicken sausage)
- 1/2 cup baby lima beans (frozen)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried leaf basil
- 4 cups chicken stock
- 1 (15-ounce) can great northern beans (drained and rinsed)
- 1 (15-ounce) can navy beans (drained and rinsed)
- 1 (15-ounce) can small red beans (drained and rinsed)
- 1 tablespoon fresh parsley (chopped)
- Optional: Seasoned croutons
- Peel the onion and chop it coarsely.
- Peel and dice the carrots.
- Slice the bell pepper in half lengthwise; remove the seeds and ribs. Cut into 1/4-inch dice.
- Heat the olive oil in a stockpot or Dutch oven over medium heat. Add the onion and saute for about 3 minutes.
- Add the carrots, bell pepper, celery, minced garlic, and sausage; cook for 2 more minutes. If sausage is fatty, drain off excess fat.
- Add the lima beans, salt, pepper, basil, and chicken broth. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer for 30 minutes.
- Add drained and rinsed beans; simmer uncovered for about 10 minutes longer.
- Stir in the chopped parsley and spoon into serving dishes. If desired, top servings with seasoned croutons.
- Serve with cornbread or crusty yeast bread or rolls.
The soup can also be cooked in the crock pot. If you want to go out for a while to enjoy the day, go ahead and combine the sauteed veggies, sausage, and the remaining ingredients in the slow cooker. Set it on low and let it simmer for about 4 to 6 hours, or until the vegetables are tender. You'll come home to a comforting hot bean soup.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||33 g|