Spanish Style White Bean and Sausage Soup recipe

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Ingredients

3 andouille sausage links
8 ½ cups chicken stock
8 ounces dry great Northern beans
1 bay leaf
1 pinch crushed saffron threads
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, finely chopped
1 tablespoon sweet paprika
12 ounces kale, stems removed and leaves coarsely chopped

Nutrition Info

225.6 calories
carbohydrate: 29.7 g
cholesterol: 4.8 mg
fat: 8.3 g
fiber: 8.4 g
protein: 11.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1059.2 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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