White Bean Soup with Smoked Sausage
White Bean Soup with Smoked Sausage
This version of the soup has a bit of a southwestern influence using jalapeno, cumin, and cilantro. I have made it with thyme and parsley in the past, skipping the jalapeno and these ingredients work just as well. As for using smoked sausage, you could substitute ham or smoked turkey to achieve the same result.
2, 14 ounce cans white beans, great northern or cannellini, or one recipe for white beans, the beans should be drained and rinsed
1/2 small red onion diced
1 medium carrot diced
1 stalk of celery diced
1 small jalapeno, seeded and ribs removed, diced
2 tablespoons olive oil
2 cups low sodium chicken stock
1 bay leaf (if using canned beans)
1 teaspoon cumin
8 ounces of smoked sausage, ham, or smoked turkey, cut into large cubes
2 tablespoons chopped fresh cilantro
kosher salt and freshly ground black pepper
In a 4 quart sauce pan or dutch oven heat the olive oil over medium high heat. Add the onions, the carrot, the celery, and the jalapeno. Saute for about 5 minutes to soften the vegetables. Add the beans, the bay leaf and the chicken stock. Bring the mixture to the boil and reduce to simmer. Add the cumin and the cilantro and mix thoroughly. Cook the beans for 15 minutes. Remove approximately 1/3 of the beans from the soup mixture and place in a bowl. Using an immersion blender, or a regular blender, puree the remaining beans in the broth. Add back the 1/3 of the beans removed earlier and add the sausage. Simmer for an additional 15 minutes. Adjust the seasoning and serve.
This makes four small soup course portions or two very large entree portions. I usually serve this with some crusty bread if I am making this the entire meal.