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. πŸ™‚

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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