Easy Sausage and Bean Soup

This Easy Sausage and Bean Soup is a fabulously fast and filling dinner recipe.  You can have this soup on the table in less than 30 minutes and your family will love it!

I have a fun announcement to share with you today!

I always think there is nothing better than a warm bowl of soup or stew for dinner on a chilly winter’s night.  I hope you guys feel the same, because this week is SOUP WEEK at Scattered Thoughts of a Crafty Mom!

I’ll be sharing my family’s favorite soup, stew and chili recipes all week long.  I’ll have a new recipe for you every day and the best part is I am giving away a Cast Iron Dutch Oven to a lucky winner at the end of the week!

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I bought myself this Tramontina 6.5 Quart Enameled Cast Iron Dutch Oven a couple of Christmases ago and use it like crazy for so many different recipes! (Not just for soup either- check out my latest pork tenderloin recipe.)

I know I’m not the only one who loves this pot because it has over 1000 reviews and 4.6 out of 5 stars. You’ll find the entry information at the bottom of the post.

Today’s soup recipe is super easy- it’s made using chicken broth, canned beans and precooked sausage. The flavors really come together in a delicious way and the soup always gets a thumbs up from the family.

You can use your favorite combination of beans.  The recipe call for three 14 oz cans, and today I used one can of black beans and two cans of cannellini beans.  I also ended up using two different sausages that I had on hand and needed to use up.  (One was a mild italian sausage and the other was a local brand {Elgin Sausage} that is now being sold in the grocery store.)

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Easy Sausage and Bean Soup

Ingredients:

• 2 tbsp oil
• 1 cup onion, diced
• 2 celery stalks diced
• 1 garlic clove minced
• 1/4 tsp red pepper flakes (You could do more if you like it spicy)
• salt and pepper
• 12 oz sausage sliced 1/4 inch thick
• 3 sprigs of thyme
• 5 cups chicken broth
• 3 cans of beans, drained and rinsed

Instructions:

1. Heat oil in large soup pot over med high heat.  Saute onions, celery, garlic, crushed red pepper, salt and pepper about 5 minutes or until onions are soft.
2. Add sausage and thyme to pot and cook until the sausage begins to brown a bit.
3. Add 4.5 cups of chicken broth and 2.5 cans of beans to the soup pot.  Bring to a boil
4. Reduce heat and simmer
5. Puree 1/2 cup chicken broth and 1/2 cup beans in a blender or food processor til smooth.  Add bean puree to soup pot and simmer for another 10 to 15 minutes.

Serve and enjoy!

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