Bean Soup is a delicious and savory comfort food supper that will satisfy your hungry family, even on a busy weeknight. It’s a flavorful, filling and fiber-rich. Using canned beans, instead of dry, allows you to get it on the table in around 45 minutes.
There’s no need for special trips to the grocery store. My bean soup is loaded with everyday veggies and an herb that’s probably already in your pantry. You and your family can enjoy maximum flavor in an economical package.
This tasty bean soup recipe makes enough for 8–10 servings, which means you’ll have plenty of leftovers for lunches, too. It also freezes well, so it makes sense to whip up a double batch and have a quick meal option already prepped in the freezer.
I can’t wait for you to give the recipe a try! It’s delish!
For a detailed picture tutorial of how to make this scrumptious soup, scroll past the recipe, below.Print
A quick and easy bean soup, loaded with veggies and savory, comfort-food flavor! This one’s a keeper that the whole family will love!
- 5 cans (15.5 oz) beans, drained and rinsed (I use 3 Great Northern, 1 black and 1 red. Cannellini or kidney would work as well.)
- 2 (12 oz) packages of rope or link sausage, (I use Beef Smoked Sausage Ropes, but choose the one your family likes best.)
- 2 Tablespoons of avocado or olive oil
- 1 large onion, minced fine
- 3 carrots, minced fine
- 2 celery stalks, minced fine
- 1 Tablespoon garlic, minced
- 1 quart (4 cups) chicken stock
- 2 bay leaves
- Tablespoon apple cider vinegar
- salt and pepper, to taste
- optional, chicken bouillon, to taste
- optional, 1 cup heavy cream
- optional garnish, minced parsley or kale
- Cut the sausages into 1/2‑inch thick slices.
- Heat the oil in a stock pot or Dutch oven over medium-high heat.
- Add the sliced sausage in an even layer on the bottom of the pot. Allow it to cook without disturbing it for 3–5 minutes — long enough to caramelize one side of the slices.
- While the sausage is cooking, mince the carrots, onions and celery.
- Stir the vegetables and minced garlic to the stock pot with the sausage and give them 5 minutes to begin to soften.
- After 5 minutes, add the chicken stock, beans, apple cider vinegar, salt, pepper and bay leaves. If your chicken stock is high-quality and flavorful nothing else will be necessary. Stir everything together and give it a taste. If you think it needs extra oomph, you can add chicken bouillon to the stock. (I like the Better than Bouillon brand.)
- Reduce the heat to medium-low and allow the soup to simmer for 30 minutes.
- After 30 minutes, your soup will be flavorful and ready to serve. At that point I like to add 1 cup of heavy cream. It gives the broth a rich, creamy consistency, but is completely optional.
- Garnish with minced parsley or kale, if you like.
- Serve with homemade biscuits for a scrumptious meal.
- Category: Soup
- Method: stove top
- Cuisine: American
Prepping the Ingredients
Begin by cutting the sausages, into half-inch thick slices. I use Beef Smoked Sausage Ropes, but choose a sausage your family really enjoys. Kielbasa, Polish Sausage or Italian Sausage would be great in this recipe, too.
Once the sausage is sliced, heat the oil in a *stock pot or Dutch oven over medium-high heat. Add the sausage pieces, in a uniform layer on the bottom of the pan. Let them cook, undisturbed, for 3–5 minutes until they are caramelized on one side.
Let the sausage pieces cook until they are dark brown and crisp on one side. Not every piece will be caramelized, but you want at least half of them to have developed some color. The bottom of your pot will have browned bits stuck to it. Those will loosen and be even more flavor in your soup. Use a *wooden spoon to stir in the veggies and let them cook a little. As they cook down, you’ll be able to stir all those brown bits off the bottom of the pan.
While the sausage browns, mince up the onions, garlic, celery and carrots. Once the sausage is caramelized, add the vegetables to the pot and allow them to begin to cook and soften for about 5 minutes.
Making the Bean Soup
After giving the vegetables a 5‑minute head start to begin softening, add the beans, chicken stock, apple cider vinegar, bay leaves and salt and pepper. You can use the beans your family enjoys most. I like mixing them, so I use 3 Great Northern, 1 Black Bean and 1 Red Bean. Cannellini or Kidney Beans would work, as well.
Stir everything together and taste the broth. If it needs more oomph you can add some chicken bouillon to amp up the flavor. I like the Better than Bouillon brand.
Let the soup simmer on medium for about 30 minutes. After that, it’s ready to serve. I like to add 1 cup of heavy cream at this point for added richness and creaminess. However, that is completely optional and the soup is scrumptious even without it.
Another great option is to garnish with minced parsley or kale. I love the added color and every bit of extra nutrition is a bonus, right?
Enjoy, my friend! I think you’re going to love having this delicious bean soup recipe in your collection!