Description
This Creamy Bean and Sausage Soup combines savory turkey sausage, tender white and kidney beans, and a medley of fresh vegetables in a rich, creamy broth flavored with Worcestershire sauce and sage. Perfect for a comforting meal, this soup is hearty, flavorful, and easy to prepare in under 40 minutes.
Ingredients
Soup Base
- 1 tablespoon canola or vegetable oil
- 2 pounds turkey sausage, cut into 1-inch slices
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped carrot
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups milk
- 6 tablespoons Worcestershire sauce
- 1/2 teaspoon ground sage
Beans
- 1 15-ounce can Great Northern white beans, rinsed and drained
- 1 15-ounce can dark kidney beans, rinsed and drained
Garnish
- Chopped parsley
Instructions
- Brown the sausage: In a large dutch oven or stock pot, heat the oil over medium-high heat. Add the turkey sausage slices and cook for about 5 minutes, stirring occasionally, until the sausage is browned.
- Sauté vegetables: Add the chopped onion, green bell pepper, carrot, and minced garlic to the pot. Season with kosher salt and ground black pepper. Cook while stirring occasionally for about 5 minutes until the onion and pepper soften.
- Add flour: Sprinkle the all-purpose flour over the sausage and vegetable mixture. Stir well to coat everything evenly. Continue to cook for 1-2 minutes until the flour loses its raw taste and begins to smell toasty.
- Add milk and thicken: Gradually pour in the milk, stirring continuously until the mixture is smooth. Cook the mixture, stirring often, until it starts to thicken and bubble.
- Add flavorings and beans: Stir in Worcestershire sauce, ground sage, and the rinsed and drained white beans and kidney beans.
- Simmer: Reduce the heat to medium-low and let the soup cook for 15-20 minutes to allow the flavors to meld, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with french bread for dipping or alongside crackers for a complete comforting meal.
Notes
- You can substitute turkey sausage with pork or chicken sausage if preferred.
- For a thicker soup, use whole milk or add a little more flour during step 3.
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Fresh herbs such as thyme or rosemary can be added with the sage for extra flavor.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
