White Bean and Chicken Sausage Soup, by Beverly Hicks Burch

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If you’ve been following me for any amount of time, you know when the weather turns cool I can’t wait to start cooking yummy soups, stews, chili and Posole.

Well, the weather turned cool this week and I’ve been busy Smile

Today’s recipe was inspired by one I saw in Everyday Food. I’ve made quite a few adaptations to it to make it truly unique and yummy. Tall and Handsome and I were able to get several meals out of the one pot and I served Corn muffins on the side. We will definitely have this again…and even serve it to guests!

It’s a simple recipe. The original version called for using a pressure cooker, but since I don’t own one, I cooked my beans the old fashion way…on the stove top. The results were just as yummy!

White Bean Soup with Chicken – Apple Sausage

1 pound dried white beans (I used Great Northern beans)

4 cups low sodium chicken broth (you will also use about 2 more cups during cooking)

3 cloves of garlic, minced

½ teaspoon red pepper flakes

Salt to taste

1 10 oz. bag of baby spinach

1 pound of chicken – apple sausages

Freshly grate nutmeg

Grated Parmesan cheese

1. Rinse and clean beans. Place in a 5 qt. stock pot and cover with water. Bring to a boil and boil 2 minutes. Let stand one hour. (You can let your beans soak overnight if you prefer.)

2. Drain and rinse beans. Return to stockpot. Add minced garlic and red pepper flakes. Season with salt to taste. (I would recommend lightly seasoning because the sausages with add salt later and you don’t want this to be too salty).

3. Cook bean on a medium simmer until tender. Add more low sodium chicken broth as needed. You will want your soup to be “soupy”. I used the whole box of broth which was about 6 cups.

4. Just before serving grill sausages until done. (This will vary according to the size and type you use. Ours were precooked and they took about 6 minutes on the grill.)

5. While the sausages are grilling, add about half a bag of the baby spinach to the soup and let it begin to cook down some. Adjust liquid if needed.

6. Grate fresh nutmeg into the soup to taste. (This will give it an awesome added flavor!)

7. When sausages are done, slice and stir into soup. Allow flavors to blend about 2 minutes.


White Bean and Chicken Sausage Soup

© 2012 Beverly Hicks Burch All Rights Reserved.

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Comments: 2

  1. adaisygarden September 22, 2012 at 4:28 pm

    Sounds and looks amazing! Can’t wait to try this recipe!

    • bamasteelmagnolia September 24, 2012 at 9:03 am

      Thanks! I hope you enjoy it as much as we did! Cornbread muffins are really fantastic with it!

      Thanks for visiting 🙂


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