Spanish Style White Bean and Sausage Soup

Spanish Style White Bean and Sausage Soup

26 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 25 m
PIPPYMOE
Recipe by  PIPPYMOE

“Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
  2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
  3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
  4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

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Reviews (26)

Rate This Recipe
I Love to Eat
28

I Love to Eat

This is a very pretty soup. Easy to make. I would start by boiling the beans and wait till the beans are almost cooked untill cooking the sausages. Also, it does not really say what to do with the saffron once it is soaking. I assumed just add it to the pot. As a personal preference I lowered the amount of the garlic. I used italian sausage and added some black and cayenne peppers to add the spice of the andouille. I will definitely make again and next time use the adouille. Really enjoyed it.

SIRELROKA
23

SIRELROKA

I ended up changing the recipe at little due to what I had on hand. I substituted green bell pepper for the red, turkey sausage for the andouille, and I browned the sausage in cajun seasoning instead of adding sweet paprika. I'm sure the recipe is just as delicious as originally intended, but this is what was in the kitchen. My husband and I thought this soup was awesome. I will definitely cook it again.

GINAH1
16

GINAH1

Mine turned out more like a stew, but it was really good! I used navy beans instead of Northern beans, but they worked great.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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