Sausage & Butter Bean Soup

Ingredients (~6-9 servings)

• 1.5 lbs regular ground sausage
• 2 medium sweet yellow onions, finely diced
• 3/4 tsp sea salt
• 1 Tbsp dried parsley (or 3 tsp)
• 3/4 tsp black pepper
• 3/4 tsp ground sage
• 6 cups (48-oz) low-sodium chicken stock
• 3 (15.5-oz) cans butter beans (large lima beans), rinsed & drained
• 1.5 cups whole milk

Brown the Sausage

Over medium-high heat, brown the sausage in a large pot or Dutch oven, breaking it apart with a spoon.

Once it’s cooked through, transfer the sausage to a paper towel-lined plate and set it aside.

Sauté Aromatics and Simmer

Lower the heat to medium-low. Add the diced onion and sea salt to the same pot, using the residual fat from the sausage. Cook until the onion is translucent and softened.

Add the dried parsley, black pepper, ground sage, chicken stock, and the rinsed butter beans.

Increase the heat to high and bring the soup to a rolling boil.

Blend and Finish

When the soup comes to a boil, turn off the heat.

Carefully transfer about half of the soup (getting a mix of beans and broth) to a blender and puree it until completely smooth.

Pour the pureed soup back into the pot with the un-blended half.

Add the milk and the browned sausage back into the pot.

Return the soup to medium heat and cook for ~5 to 10 minutes, or until everything is heated through. Do not let it boil again.

Sausage & Butter Bean Soup

prep time:15 minutes mins

cook time:25 minutes mins

total time:40 minutes mins

This is a hearty, one-pot soup built on a simple flavor base of browned sausage, sage, and parsley. It uses canned butter beans (also known as large lima beans) for convenience.

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Ingredients

Ingredients (~6-9 servings)

• ▢ 1.5 lbs regular ground sausage
• ▢ 2 medium sweet yellow onions finely diced
• ▢ 3/4 tsp sea salt
• ▢ 1 Tbsp dried parsley or 3 tsp
• ▢ 3/4 tsp black pepper
• ▢ 3/4 tsp ground sage
• ▢ 6 cups low-sodium chicken stock 48-oz
• ▢ 3 cans butter beans (large lima beans) 15.5-oz, rinsed & drained
• ▢ 1.5 cups whole milk

Instructions

• Brown sausage in large pot over medium-high heat, breaking into pieces.
• Transfer sausage to paper towel-lined plate.
• Lower heat, sauté onions in sausage drippings until translucent.
• Add parsley, pepper, sage, stock, and beans. Bring to boil.
• Remove from heat. Blend half the soup until smooth.
• Return pureed soup to pot. Add milk and browned sausage.
• Reheat on medium for 5-10 minutes without boiling.

Notes

Use low-sodium stock to control salt content.