This bean and sausage soup is hearty and inviting, both in flavor and appearance. The soup is a symphony of fall flavors. Winter Squash, carrots, ham, sausage, and tomatoes are among the ingredients. I like andouille sausage for it’s spicy flavor, but fully cooked chicken sausage, kielbasa, or smoked sausage work well in the soup.
White Bean Soup With Sausage and Fall Vegetables
This hearty bean and sausage soup is a symphony of autumn flavors, and it’s the perfect dish to enjoy on a cold fall or winter day.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Soups, Sausage, Beans
Ingredients
Scale
- 2 tablespoons olive oil
- 2 medium onions, chopped, about 2 cups chopped
- 2 large bay leaves
- 1 cup chopped celery
- 1 cup diced carrot
- 3 cloves garlic, minced
- 3 cups cubed butternut squash
- 8 ounces diced ham
- 12 ounces sliced sausage, such as chicken apple or a spicy andouille sausage
- 6 cups chicken stock, unsalted or low sodium, or more, as needed
- 2 cans (14.5 ounces each) or 1 large can (28 ounces) chopped or diced tomatoes with juice
- 1 scant teaspoon dried leaf thyme
- 2 cans great northern or navy beans, drained, rinsed
- 1 to 1 1/2 cups chopped frozen spinach or about 8 ounces fresh chopped spinach
- salt the freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion; cook until the 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 45 minutes.
- Add the drained beans and the frozen spinach. If the soup is too thick, add more stock. Cook for about 10 minutes longer.
- Taste and add salt and pepper, as needed.
