I am not a sausage fan, but this soup makes it worth it. Actually our homemade elk and deer sausage is pretty good, and its saying something for me to admit that! My kids have mixed opinions on this soup, but you can’t always please everyone. The first time I made it my youngest (3) told me, ” you didn’t make a family soup cause “C” doesn’t like it.” I guess it’s only “family” soup if everyone likes it, haha!
I like easy, nourishing meals that taste great and this soup fits the criteria. Its simple, quick, and “so tasty”, as my oldest proclaimed. The mixed notes of complex and neutral meld beautifully to create an explosion of flavors in every bite.
White bean and sausage soup
1 bag of white beans, any kind
1 lb sausage (either hamburger style or “hot dog” style)
2 cups bone broth or regular chicken stock (though I recommend bone broth for its nutrient value)
1 1/2 teaspoon salt
1 can green chilies
1/2 large onion
1 garlic clove
1 cup chopped fresh kale or spinach
Soak the beans in water and 1 tablespoon of whey or yogurt for 24 hours. Drain, rinse and boil in fresh water until soft. Drain.
Toss the onion, chilies, and garlic in a blender until they are the consistency of mush. Add about one third of the beans and purée until smooth. This creates a creamy base to compliment the hearty bite of the sausage. Empty the blender into a large pot along with the rest of the beans and the broth. If using hamburger sausage, brown the meat and add to the soup along with the salt. If using the links, slice up and slightly brown before adding to the pot. Simmer for 15 minutes, then remove from heat. Stir in the spinach or kale and serve.
*Tip – soak and cook the beans in advance and keep in the freezer, ready to be pulled out when needed.
Same advice with the bone broth as it take about 24 hours to make as well. Freezer canning jars come in handy here.
You might want to make a double batch as the leftover soup is excellent served over baked potatoes or squash or sautéed greens. So good!