For a vegetarian version, substitute the sausage with smoked paprika and a splash of liquid smoke for a savory depth. If you don't have time for an overnight soak, use the quick-soak method: boil the beans for 2 minutes, then let them sit for 1 hour before draining and using. Feel free to add other vegetables like zucchini or kale for extra nutrition. Serve with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for an elegant touch. The soup tastes even better the next day, as the flavors have more time to develop.
Bean and Sausage Soup
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PREP TIME10 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME17 hrs 25 mins
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SERVING8 People
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VIEWS127
Embrace the chill with this comforting Bean and Sausage Soup. A symphony of hearty beans, savory sausage, and vibrant vegetables simmered to perfection, creating a robust and satisfying meal. This recipe elevates a classic with the addition of white wine, adding a layer of depth and sophistication to every spoonful. Perfect for warming the soul on a cold day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol67 mg
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Fiber14 g
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Protein29 g
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Saturated Fat3 g
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Sodium1560 mg
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Sugar9 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Beans (8-12 hours): Sort through the dried beans, removing any debris. Rinse thoroughly under cold water. Place the beans in a large pot and cover with at least 2 inches of cold water. Bring to a rapid boil for 2-3 minutes. Cover the pot, remove from heat, and let the beans soak in the refrigerator overnight (or for at least 8 hours). This soaking process helps to soften the beans and reduces cooking time.
02 Step
Recipe View Combine and Cook (7-8.5 hours): Drain and rinse the soaked beans. Transfer them to a slow cooker. Add the diced tomatoes (with their juice), chicken broth, white wine, chopped bell pepper, onion, celery, and carrots. Stir well to combine all ingredients. Cover the slow cooker and cook on low heat for 7 to 8 hours, or until the beans are tender.
03 Step
Recipe View Sauté Sausage and Finish (45 mins): While the soup simmers, cook the Italian turkey sausage in a skillet over medium heat until fully cooked and browned. Remove the sausage from the skillet and let it cool slightly. Once cool enough to handle, slice the sausage links into 1/2-inch pieces. Add the sliced sausage and thawed green peas to the slow cooker. Stir gently to incorporate. Continue to cook on low heat for another 30 to 60 minutes, allowing the flavors to meld together beautifully. Taste and adjust seasonings as needed before serving.
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Norberto Emard
May 18, 2025The white wine really elevates the flavor of this soup. It's a subtle touch that makes a big difference. My family loved it! - John B.
Jovany Schuppe
Feb 7, 2025This soup is a lifesaver on busy weeknights! I love how I can throw everything in the slow cooker in the morning and come home to a delicious, ready-to-eat meal. - Sarah M.
Beryl Legros
May 23, 2024So easy to make and packed with flavor! I made a big batch and froze half for later. Perfect for meal prepping. - Michael K.
Angelita Kihn
Mar 19, 2024I added a pinch of red pepper flakes for a little heat, and it was fantastic! Definitely a keeper recipe. - Emily L.