White Bean Soup With Sausage and Fall Vegetables
Updated July 1, 2017 by
This hearty bean and sausage soup is a symphony of fall flavors. Winter squash, carrots, ham, sausage, and tomatoes are among the ingredients. Use a mild, fully cooked chicken sausage or smoked sausage in the soup.
Photo Credit: Diana Rattray
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 5 minutes
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion; cook until onion is just softened. Add the bay leaves, celery, carrot, ham, and sausage and cook, stirring, for another 4 to 5 minutes, until the sausage and ham are lightly browned. Add the minced garlic and cook for 1 minute longer.
- Add the winter squash or pumpkin to the pot, along with the chicken broth, tomatoes, and thyme. Bring to a simmer. Reduce heat to low and simmer, uncovered, for about 1 hour.
- Add the drained beans and the frozen spinach. If the soup is too thick, add more stock. Cook for 15 minutes longer.
- Taste and add salt and pepper, as needed.
Makes 8 Servings
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