This hearty bean soup with sausage skips the cream and is thickened with flour and milk instead.
Course Soup
Cuisine American
Keyword bean soup
Prep Time 10 minutesminutes
Cook Time 27 minutesminutes
Total Time 37 minutesminutes
Servings 6
Calories 417kcal
Ingredients
1 tablespooncanola or vegetable oil
2poundskielbasa sausage, cut into 1-inch slices
1cupchopped onion
1cupchopped green bell pepper
1cupchopped carrot
2clovesgarlic, pressed or minced
½teaspoonkosher salt
½ teaspoonfreshly ground black pepper
¼cupall-purpose flour
4cupsmilk
6tablespoons Worcestershire sauce
½teaspoonground sage
115-ounce canGreat Northern white beans, or cannellini beans, rinsed and drained
115-ounce candark kidney beans, rinsed and drained
chopped parsley
Instructions
In a large dutch oven or stock pot, heat the oil over medium-high heat. Add the sausage and cook for 5 minutes, stirring occasionally, until browned. Add the onion, green bell pepper, carrot, and garlic. Season with the kosher salt and pepper, and cook, stirring occasionally, until the onion and pepper soften, about 5 minutes.
Sprinkle the flour over the sausage and veggie mixture and stir to coat, stirring and cooking for 1-2 minutes or until it loses its raw floury taste and begins to smell toasty. Slowly add the milk and stir until smooth. Cook until the mixture begins to thicken and bubble, stirring often, then add Worcestershire sauce, sage, and beans. Reduce the heat to medium-low and continue to cook for 15-20 minutes or until the flavors come together, stirring occasionally. Add more salt and pepper to taste. Serve hot with a few sprinkles of fresh parsley and french bread for dipping or crackers on the side.