Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 10 ounce sausage (I used old fashioned farmers sausage)
  • 1 medium onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 3 stalks celery (chopped)
  • 1 red bell pepper (seeded and chopped)
  • 3 cloves garlic (minced)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme (fresh, chopped)
  • 2 bay leaves
  • 8 cups chicken broth (low sodium or no sodium added)
  • 15 ounce navy beans (1 can, drained and rinsed)
  • 15 ounce red kidney beans (1 can, drained and rinsed)
  • 15 ounce cannellini beans (1 can, drained and rinsed)
  • 1 tablespoon parsley (fresh, chopped)

Instruction

  • Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot. Add the sausage and cook until browned. If the sausage you're using is fatty, you might need to drain some of the fat.
  • Saute veggies: Add the onion, carrots, bell pepper, celery, salt, pepper, paprika and thyme to the pot. Stir everything together and cook for about 8 minutes or until the vegetables soften. Stir in the garlic.
  • Add broth and cook: Add the bay leaves and chicken broth to the pot, Bring to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.
  • Add beans and finish soup: Add the beans to the soup and continue cooking, uncovered, for another 10 minutes longer.
  • Garnish and serve: Garnish the soup with fresh parsley and serve.