Smoked Sausage & White Bean Soup, Instant Pot or Stove Top

Smoked Sausage & White Bean Soup – Instant Pot or Stove-top

This down home & classic bean soup is fantastic stove-top or in the Instant Pot!

It could very well be that I’m in denial! I am astonished each time it snows! I do live in Minnesota, but really? Snow twice last week and again the other day. But snow to me = soup, so soup it is. Again. 🙂

Smoked Sausage & White Bean Soup, Instant Pot or Stove Top
Smoked Sausage & White Bean Soup, Instant Pot or Stove Top

And what a soup this is: a classic, for sure. A simple Smoked Sausage & White Bean Soup. There’s no doubt about it, this is a meal in itself, but if you’d like you can add a cup or two of spinach at the end of the cooking time. Just toss it in and simmer for three minutes or so until wilted. If you’d like a smokier taste to your soup, try a half teaspoon of liquid smoke, stirred in before serving.

I made my Smoked Sausage & White Bean Soup in my Instant Pot but have made this so many times on the stove-top that I’ll give you a recipe for both. Either way, it’s the same long simmered taste with just a few variances in method.

Smoked Sausage & White Bean Soup, Instant Pot or Stove Top
Smoked Sausage & White Bean Soup, Instant Pot or Stove Top

When you make a soup like this, you can decide how thick or thin you’d like it by mashing some of the beans. This soup is always a bit thicker the next day, but can be thinned with a little water or broth if desired.

Whether I make this soup in the Instant Pot or Stove-Top, I like to presoak the beans so they’re nice and tender. That’s not strictly necessary with the Instant Pot, but I do think they turn out with a better texture when presoaked. Beans may be soaked overnight or quick soaked. Methods are given in the recipes.

Smoked Sausage & White Bean Soup, Instant Pot or Stove Top
Smoked Sausage & White Bean Soup, Instant Pot or Stove Top

Smoked Sausage & White Bean Soup, Instant Pot

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 pound white beans, soaked overnight or quick soaked, see notes, below
  • 1 tablespoon olive oil
  • 14 ounces smoked sausage, sliced on bias into 3/8” slices
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled & diced
  • 2 stalks celery, diced
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 2 teaspoons chopped fresh parsley
  • 1 bay leaf
  • 6  to 6 1/2 cups broth; low sodium vegetable or chicken preferred
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Turn the Instant Pot on to Saute. Add a tablespoon of oil. When hot, add the sausage and cook until slightly browned. Remove sausage from pot and set aside.

Add onions and saute until softened, then add in the garlic and stir until garlic is fragrant, a minute or two. Add the carrots & celery.

Rinse the beans and add them to the pot, along with thyme, oregano, parsley, bay leaf, broth, salt and pepper and the reserved sausage.

Set to Pressure and cook on high for 25 minutes, using the quick release when the time is up. Test several beans; if not tender, replace lid and bring back up to pressure and cook an additional five minutes, again using the quick release.

Thicken the soup, if desired, by mashing some of the beans in the pot or remove about a cup of beans and mash to a paste, then stir back into the pot.

Notes:

  • To soak overnight: Rinse and sort through beans, discarding any damaged beans or debris. Cover with at least two inches of water and let soak for 12 hours or more. Drain, rinse & proceed with recipe.
  • To quick soak in Instant Pot: Rinse and sort through beans, discarding any damaged beans or debris. Add to Instant Pot along with 2 teaspoons salt and 8 cups water. Set to saute (high) and bring to a boil. Immediately place on lid and lock, use the manual function to set to high pressure and two minutes of time. Drain, rinse & proceed with recipe.

Smoked Sausage & White Bean Soup, Stove-Top

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 pound white beans, soaked overnight or quick soaked, see notes, below
  • 1 tablespoon olive oil
  • 14 ounces smoked sausage, sliced on bias into 1/4” slices
  • 1 large onion, diced
  • 3 carrots, peeled & diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 2 teaspoons chopped fresh parsley
  • 1 bay leaf
  • 8 cups broth; low sodium vegetable or chicken preferred
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Heat a large pot over medium high heat. Add a tablespoon of oil. When hot, add the sausage and cook until slightly browned. Remove sausage from pot and set aside.

Add onions and saute until softened, then add the carrots & celery and cook for several minutes, stirring now and then, until most of the moisture has cooked off and they’ve began to brown a bit around the edges. Add in the garlic and stir, cooking until garlic is fragrant, a minute or two.

Rinse the beans and add them to the pot, along with thyme, oregano, parsley, bay leaf,  and broth, along with the reserved sausage.

Bring to a boil, partially cover with a lit, and reduce to a simmer. Cook for 1 1/2 hours or until beans are tender. Season with salt and pepper.

Thicken the soup, if desired, by mashing some of the beans in the pot or remove about a cup of beans and mash to a paste, then stir back into the pot.

Notes:

  • To soak overnight: Rinse and sort through beans, discarding any damaged beans or debris. Cover with at least two inches of water and let soak for 12 hours or more. Drain, rinse & proceed with recipe.
  • To quick soak: Rinse and sort through beans, discarding any damaged beans or debris. Add to a large pot and cover with two inches of water. Bring to a boil and boil for one minute. Turn off heat, cover, and let soak for one hour. Drain, rinse & proceed with recipe.

 

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I’ll be posting at Fiesta Friday 196, co-hosted by two of my favorite bloggers: Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook

49 thoughts on “Smoked Sausage & White Bean Soup – Instant Pot or Stove-top”

  1. I like a thick soup so it is nice that we can choose if we want to make it thin or thick. This sounds so delish, Mollie. Thanks for bringing another lovely dish at FF party!

      1. Smart!! I’d love to have a stock up of soup in the freezer. Are you snowless so far?? We put an extra blanket on the bed this week– and sweaters are out. Love to be past the heat! xox Mollie!

    1. Hi and thanks for stopping by and commenting! I’m not ready, either! We haven’t even had all the leaves drop off the trees yet! Well, some don’t drop until spring, but the ones that do lose their leaves in the fall are still hanging on to them. I hate that!! I have heard some parts of N Wi are actually warmer than MN…?

      1. Southern Wisconsin is warmer then we are like Madison and Appleton Wisconsin is warmer then we are but we have a great Lake that makes it colder for us. I use to live in Duluth. Here where I live which is still near the Great Lake its much colder then Duluth at times. My pear tree’s still have leaves on them, otherwise all other tree’s are bare.

  2. What a delicious looking bowl of soup. I’d love some.

    Funny thing … I thawed some diced ham and a ham bone to make a ham and bean soup this weekend. And then I lost all my enthusiasm for it especially when I realized I had no white beans in the house just canned pinto and dry red kidney bean. It’s 1pm and rainy and gloomy for the 2nd day in a row. No idea what I’m making for supper … IF I’m cooking at all cause they’re a container of chili in the fridge ready for re-heating.

    PS: I forgot I bought a double bag of smoked sausages a couple of days ago, until this morning when I found them in the fruit crisper drawer. I’m getting old and forgetful. 🙂

    1. Hmm maybe ham & potato soup? If you have them. I know there are days I don’t even WANT to go outside. After the snow it was cold and rainy and the older Iget the more achy I get in that kind of weather. And I’m getting old and forgetful, too. Then I write things down and forget where I put the note/list/ etc!!

      1. No potatoes but I had some canned pinto beans and made a big pot of soup after I wrote that comment. I’m making pork crackling biscuits today to go with the soup since I didn’t get a work call.

    1. Hi Ronit. Thanks – I do love a big bowl of soup anytime, and I’m not ready, either! I’m still waiting for those perfect fall days when you want a sweater for a lovely walk and the leaves are crunching underfoot…

  3. I haven’t eaten canned soup in years, but my (embarrassingly) favorite canned soup was always Campbell’s Bean & Bacon. This reminds me of a fancy, much-better homemade version of that! Definitely saving this one for when it gets colder outside 😊

    1. Hi Colleen, you and my Dad both love Campbell’s Bean & Bacon! He taught us to put ketchup in it when we were kids. (Also ketchup on scrambled eggs which is a whole ‘nuther abomination, lol!) This is such an easy soup to make!

  4. Oh wow! I will be making this in my Crock pot. Looks so good and I think I’ll add some kale as suggested above.

    It always amazes me when people talk about snow in October/November. IF we see any, it will likely be late January or February (our coldest months). We were in Arkansas last weekend and there was a tiny bit of sleet for like…5 minutes. I have to admit that I was excited about it. Coming off of months of high heat/humidity, any cold is very welcome! 😀

  5. Ha, you crack me up. We woke up to snow this morning, but you know it is November, lol! Wonderful soup, and you know I am a soup fiend. I have some spicy smoked sausage I was gifted at farmer’s market a couple of months ago and froze it. I think it would be perfect for this soup!

    1. Sometimes we don’t really get much snow until Christmas, other times it’s early – and we almost always get something awful on Halloween, poor kids!

      I bet that sausage would be fantastic in this! Mine was actually a Jalapeno Sausage which I didn’t realize until I tasted it…

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