Creamy Bean Soup With Smoked Sausage

🧂 Ingredients

• 1 tbsp Vegetable oil
• 2 lbs Smoked sausage

  sliced, 1/4 inch disks
• 3 tbsp Butter

  unsalted
• 1 cup Onion

  diced (1 medium onion, roughly)
• 1 cup Carrot

  diced, (2 medium carrots, roughly)
• 1/2 cup Celery

  diced, (1 large rib, roughly)
• 1/2 cup Green bell pepper

  diced
• 2 cans Great Northern white beans

  drained and rinsed
• 1 tbsp Garlic

  minced
• 3 cup Chicken broth

  or stock
• 1 cup Milk
• 1/4 cup All purpose flour
• 1 tbsp Worcestershire sauce
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• Parsley – for garnish

  optional

Instructions

• 1 In a large pot or Dutch oven over medium heat, add the vegetable oil. When
  shimmering, add the sliced smoked sausage in batches and brown on both sides.
  Remove and set aside.
• 2 To the same pot, add the butter. When melted, add the chopped onion, carrots,
  celery, and green pepper. Cook for 10 minutes or until the onions become
  translucent and the carrots have softened.
• 3 Add the black pepper, kosher salt, and minced garlic. Cook for an additional
  minute until the garlic becomes fragrant.
• 4 Sprinkle the flour over the cooked vegetables and stir. Cook for a minute or two
  to remove the raw flour taste, then add the chicken broth, milk, and
  Worcestershire sauce. Stir to combine well. Increase the heat to a boil, then
  reduce to a simmer.
• 5 Add the smoked sausage and drained and rinsed beans to the pot and stir to
  combine. Continue to simmer, stirring occasionally, until it has thickened,
  about 20-25 minutes.
• 6 Remove from the heat and serve. Optionally, top with some chopped parsley and
  enjoy!

Nutrition Info