Smoked Sausage and White Bean Soup- WHB

Weekend Herb Blogging is back at founder Kalyn’s Kitchen this week.

I have, and still am learning so much from participating in WHB.
I try to read every entry as my contrary computer allows.

This week I want to share my favorite soup and feel it is fitting because of parsley.

The taste of this soup reminds me of bean and bacon, but using the lower fat
turkey smoked sausages in place of bacon makes it more diet friendly.

After it is cooked you could process a couple of ladles in a blender if you wanted a thicker broth.
You could also brown the sausage in a little oil before proceeding if you don’t mind added calories.

Flat leaf parsley works and tastes best, but the store I shopped at sometimes only carries
curly this time of year…. Just to annoy me I am sure.

Na Na store…. I cook in spite of you.

Smoked Sausage and White Bean Soup

1 1/2 C dry Great Northern beans, sorted and pre-soaked
5 C chicken stock
2 large onion, chopped
2 carrots, diced
1/2 one green bell pepper, diced
1/2 pound smoked turkey sausage link ,chopped
1 clove garlic, minced
1 pint canned tomatoes with liquid
2 teaspoons salt ( or to taste)
hot sauce to taste
pepper to taste
1/4 C chopped fresh parsley

Place all ingredients, but the parsley, in a large soup kettle and bring to a boil. Reduce heat and simmer
on medium heat until the beans are cooked through adding water if needed ( about 2 1/2 hours to 3 ).

Add the parsley right before serving.

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16 thoughts on “Smoked Sausage and White Bean Soup- WHB

  1. Sher, it is really good.

    Lisa, I love bacon too but the turkey bacon is not bad. I think you just have to get used to the taste. It is kind of like skim milk. I used to never buy anything under 2 % but about 7 years ago I started making myself drink skim. Now I only like skim milk. I tried 2 % and it tastes too heavy to me. Go figure.

  2. Great photo of the soup. It looks wonderful. This is just the kind of soup I love. I do like the turkey sausage quite a bit, but I have to admit when it comes to bacon, I’m likely to use real bacon and just put less. I like the crispiness of real bacon. (Please do not call the South Beach Diet police.)

    Also, I love curly parsley. I remember when I first noticed that all the cookbooks claimed that flat parsley has better flavor. The flat parsley is fine (I have both in my garden) but I think curly parsley tastes great too. In some dishes (like Tabbouli) I prefer the curly type.

  3. Hey Kalyn and Chris.

    SBD police are just around the corner! I like curly too Kalyn but just prefer flat. I can’t get either to grow very well ( at least not yet) I hope next season will be better for my parsley.

    Chris the sausage is easier to get used to than the turkey bacon, like Kalyn has found.

  4. That looks so good! I used a recipe for the same soup once from an old issue of Gourmet but I didn’t soak the beans long enough and got a bit sick….I’d still give it another go though!

  5. Beautiful photo—and the soup sounds delicious. You mentioned browning the sausage beforehand. I think sautéing the onions, carrots and green pepper along with it [but not letting them brown] might boost their flavor as well.

  6. looks great and makes me want to whip up some bean soup. I happen to have some spicy chicken Thai sausage that might be good….

    interesting, your notes about milk. my honey went on skim in 1993 and recently converted to organic 1% and really likes it.

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