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Pioneer Woman Sausage And Bean Soup Recipe

You’ll want to keep a pot of this Creamy Pioneer Woman Sausage and Bean Soup on the stove throughout the fall and winter months since it’s so hearty and comforting. This soup is loaded with veggies and spicy sausage, making it not only delicious but also filled with nutritious elements.

Pioneer Woman Sausage And Bean Soup
Pioneer Woman Sausage And Bean Soup

Why You’ll Love This Recipe

  • Filling And Tasty. This is almost more of a bean stew than it is a soup since there is so much richness packed into one bowl. The most delicious bean soup ever!
  • One Pot Dinner. Because everything can be cooked in a single pot, this is a simple supper that will not require you to do a lot of dishwashing afterward.
  • Gluten-Free And Very Healthy. This soup is loaded with protein, fiber, and other essential elements thanks to the inclusion of sausage, beans, and veggies. Additionally devoid of gluten!

How Healthy Is Sausage And Bean Soup?

Some may disagree on whether or not this food is good for you. It’s intriguing to me since it’s manufactured from all-natural materials and has no artificial flavors or preservatives. Beans and kale are two of the many nutrient-dense superfoods included.

But because they added sausage and a lot of creams, I can’t say that this is a very healthy choice. However, I think those ingredients, in moderation, are OK, and I don’t feel the slightest bit bad when I eat a big bowl.

Pioneer Woman Sausage And Bean Soup Ingredients

  • Sausage. While I like using a spicy Italian pig sausage, any kind of sausage will work in this soup. Mild is OK, and if you decide you want a little spice, it’s simple to add some crushed red pepper flakes. In addition to pork sausage, you may also use poultry sausage. Bacon or pancetta can be used instead; after cooking, just shred the meat and save some aside for garnish.
  • White Beans. White beans of any kind will work in this dish. The great northern beans that I typically use may be replaced with cannellini beans or navy beans, all of which are as tasty.
  • Potato. It is strongly suggested that you make use of russet potatoes if you are cooking with potatoes. Its robust firmness keeps the soup’s chunks from turning mushy and losing their form.
  • Baby Kale. Compared to ordinary kale, baby kale is superior since it may be taken raw in a smoothie or incorporated raw into a dish. If you can’t find baby kale, regular kale or curly kale will work just fine in its place. If you do, you should finely chop the kale before adding it to the soup. To avoid overcooking the kale, you may also par-cook it first and then add it. In place of baby kale, you may substitute baby spinach or chopped spinach.
  • Parmesan Cheese. My favorite part of this soup is the last touch of parmesan cheese. You may also use pecorino romano cheese or leave it out altogether. It’s also a great idea to use a parmesan rind to boost the soup’s taste (just remove it before serving.)
  • Sun-Dried Tomatoes. The sun-dried tomatoes lend a new layer of flavor to this soup. You can use 2 medium-sized canned tomatoes or 1 large fresh tomato if you don’t have any on hand.
  • Italian Seasoning. Dried oregano, dried basil, or a combination of the two, can be used as a replacement in this recipe.

How To Make Pioneer Woman Sausage And Bean Soup

  • Remove the sausage from the casing and crumble it into a large pot or Dutch oven.
  • Over medium-high heat, break up big pieces of sausage with a wooden spoon. When the chicken is cooked through and browned (approximately 5-7 minutes), scoop out any extra produced fat, leaving 1-2 tablespoons in the pan.
  • Stir in the onions and potatoes after adding the olive oil to the pan.
  • Cook for 7 minutes, stirring regularly, over medium heat, until veggies soften.
  • Cook for another minute after adding the garlic and Italian spice.
  • Bring the sun-dried tomatoes and chicken stock to a boil over medium-high heat.
  • Cover, decrease the heat to medium-low, and cook for 15 minutes, or until potatoes are soft.
  • Season with salt and pepper (and extra salt) to taste.
  • Return to a simmer with the white beans, young kale, and cream. Cook for another 5-10 minutes.
  • Serve immediately with grated parmesan cheese on top.

What To Serve With Sausage And Bean Soup?

  • Salad Caesar with garlic croutons
  • Garlic fries with rosemary
  • Salad with blue cheese wedges
  • Killer garlic knots
  • Making Homemade Croutons
  • A fantastic grilled cheese sandwich
Pioneer Woman Sausage And Bean Soup
Pioneer Woman Sausage And Bean Soup

Is It Possible To Prepare A Vegetarian Sausage And Bean Soup?

This soup calls for sausage, but it’s easy to substitute something else for those with dietary restrictions. You may either omit the sausage entirely or substitute a vegetarian version. Sauté the onions and potatoes in olive oil to get a good start on the preparation, and then continue as directed.

What Makes A Sausage And Bean Soup Thick?

For some reason, no flour nor cornstarch is called for in this Sausage And Bean Soup recipe. Due to the starchy potatoes and the cream added at the end, this soup is creamy without being glued. Adjust the soup’s consistency to your liking by combining some of the finished soup with water or broth.

The soup may be thickened in a number of ways. One is to prepare a slurry of liquid and cornstarch in the same amounts and then mix that slurry into the soup. (You may do this in addition to, or instead of, the heavy cream if you choose.)

How To Store Sausage And Bean Soup?

  • In The Fridge. After allowing it to cool to room temperature, sausage and bean soup may be kept in the refrigerator for up to 4 days in an airtight container, making it ideal for prepping ahead of time or using up leftovers.
  • In The Freezer. Because cream separates throughout the freezing and defrosting processes, creamy soups do not fare well when frozen. If you plan on freezing this Sausage and Bean Soup, leave out the cream before putting it
  • In The Freezer. You can always add the cream after defrosting and reheating the soup, but the soup tastes great on its own.
  • To Reheat. This Sausage and Bean Soup is a creamy soup, and it might be difficult to reheat it without it separating or becoming gritty. The best way to reheat the leftover Sausage and Bean Soup is to put it in a saucepan and cook it over low to medium heat, stirring regularly. This Sausage and Bean Soup should not be boiled or reheated at a high temperature since doing so may cause the ingredients to separate or curdle. When reheating, add a little more chicken stock if the soup has thickened too much for your taste.

Recipe Tips

  • To make this kale and white bean soup, you need only one pot and a few minutes. Since there is just one cooking vessel available, the sausage must be well cooked and browned without being blackened before any other ingredients are added. Sausage that has been properly browned adds an extra dimension of flavor to the soup, especially from the browned pieces that have stuck to the bottom of the pan and will be released when liquids are added. Charred sausage, however, will ruin the soup for everyone. If the sausage seems to be cooking too quickly, turn down the heat.
  • If you cut your potatoes into pieces about 3/4 of an inch in size, they will be cooked and ready to eat in under 20 minutes. If your potato chunks are more substantial and won’t soften in that time, feel free to raise the cooking time of the soup. Keep in mind that if a lot of water evaporates when cooking the potato, you may need to add more broth.
  • The combination of kale or any other dark green vegetable with white beans in a soup is one of my favorite combinations. It adds a splash of color and some extra nutrition to the soup while doing both. The kale in this recipe shouldn’t be added until the very last 5-10 minutes of cooking time. Thus, it may wilt into the broth without disintegrating too quickly. The kale will break down more if the soup is heated for an extended length of time. The soup’s flavor won’t suffer at all, but you won’t get the satisfying crunch from freshly cooked kale.
  • After the soup has cooled, it may separate somewhat, but it may be kept in the fridge for up to five days. If anything like this does occur, you should not worry. If you heat it back up, it will go back to its natural state. In addition, while it’s cooking, the sausage’s extra fat will float to the surface, where it will solidify into a layer. Remove it from the microwave or oven before reheating if you change your mind.

Try More Recipes:

Pioneer Woman Sausage And Bean Soup Nutrition Facts

Amount Per Serving

  • Calories 216.6
  • Total Fat 5.1g
  • Saturated Fat 1.9g
  • Cholesterol 31.1mg
  • Sodium 1182.6mg
  • Potassium 507.9mg
  • Total Carbohydrate 27.8g
  • Dietary Fiber 8.7g
  • Sugars 4.7g
  • Protein 15.1g
  • Vitamin A 69.8%
  • Vitamin C 15.7%
  • Calcium 6%
  • Iron 14.4%

Nutrition Facts Source: Source

Pioneer Woman Sausage And Bean Soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: minutesTotal time: 50 minutesServings:6 servingsCalories:216.6 kcal Best Season:Available

Description

You’ll want to keep a pot of this Creamy Pioneer Woman Sausage and Bean Soup on the stove throughout the fall and winter months since it’s so hearty and comforting. This hearty soup is loaded with veggies and spicy sausage, making it not only delicious but also filled with nutritious elements.

Ingredients

Instructions

  1. Remove the sausage from the casing and crumble it into a large pot or Dutch oven.
  2. Over medium-high heat, break up big pieces of sausage with a wooden spoon. When the chicken is cooked through and browned (approximately 5-7 minutes), scoop out any extra produced fat, leaving 1-2 tablespoons in the pan.
  3. Stir in the onions and potatoes after adding the olive oil to the pan.
  4. Cook for 7 minutes, stirring regularly, over medium heat, until veggies soften.
  5. Cook for another minute after adding the garlic and Italian spice.
  6. Bring the sun-dried tomatoes and chicken stock to a boil over medium-high heat.
  7. Cover, decrease the heat to medium-low, and cook for 15 minutes, or until potatoes are soft.
  8. Season with salt and pepper (and extra salt) to taste.
  9. Return to a simmer with the white beans, young kale, and cream. Cook for another 5-10 minutes.
  10. Serve immediately with grated parmesan cheese on top.

Notes

  • To make this kale and white bean soup, you need only one pot and a few minutes. Since there is just one cooking vessel available, the sausage must be well cooked and browned without being blackened before any other ingredients are added. Sausage that has been properly browned adds an extra dimension of flavor to the soup, especially from the browned pieces that have stuck to the bottom of the pan and will be released when liquids are added. Charred sausage, however, will ruin the soup for everyone. If the sausage seems to be cooking too quickly, turn down the heat.
  • If you cut your potatoes into pieces about 3/4 of an inch in size, they will be cooked and ready to eat in under 20 minutes. If your potato chunks are more substantial and won’t soften in that time, feel free to raise the cooking time of the soup. Keep in mind that if a lot of water evaporates when cooking the potato, you may need to add more broth.
  • The combination of kale or any other dark green vegetable with white beans in a soup is one of my favorite combinations. It adds a splash of color and some extra nutrition to the soup while doing both. The kale in this recipe shouldn’t be added until the very last 5-10 minutes of cooking time. Thus, it may wilt into the broth without disintegrating too quickly. The kale will break down more if the soup is heated for an extended length of time. The soup’s flavor won’t suffer at all, but you won’t get the satisfying crunch from freshly cooked kale.
  • After the soup has cooled, it may separate somewhat, but it may be kept in the fridge for up to five days. If anything like this does occur, you should not worry. If you heat it back up, it will go back to its natural state. In addition, while it’s cooking, the sausage’s extra fat will float to the surface, where it will solidify into a layer. Remove it from the microwave or oven before reheating if you change your mind.
Keywords:Pioneer Woman Sausage And Bean Soup, Sausage And Bean Soup
Nutrition Facts

Servings 6


Amount Per Serving
Calories 216.6
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 1.9g10%
Cholesterol 31.1mg11%
Sodium 1182.6mg50%
Potassium 507.9mg15%
Total Carbohydrate 27.8g10%
Dietary Fiber 8.7g35%
Sugars 4.7g
Protein 15.1g31%

Vitamin A 69.8%
Vitamin C 15.7%
Calcium 6%
Iron 14.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.