Can I use different types of sausage?

Absolutely! Feel free to swap out the sausages for your favorites. Chorizo, Italian sausage, even vegetarian sausages would all work wonderfully. Just adjust the cooking time as needed depending on how well done you prefer your sausages.

Do I have to use fresh beans?

Yes, you can! Canned beans are perfectly fine to use. Just make sure to drain and rinse them thoroughly before adding them to the soup.

Can I make a big batch and save some for later?

Definitely! Leftovers keep well in the fridge for up to 3 days. I often find it tastes even better the next day!

Can I add other vegetables?

Of course! Feel free to add other veggies you enjoy - carrots, celery, or even some greens would make a lovely addition.

Can I adjust the spices?

You can certainly adjust the spices to your taste! A pinch more chilli flakes for extra heat, or perhaps some smoked paprika for a deeper flavor. Get creative!

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This Speedy Sausage and Bean Soup recipe is my go-to comfort food. It's incredibly easy to make, even for the most novice cooks, yet packed with flavor. Perfect for a chilly evening or a busy weeknight, this soup is my culinary love letter to simplicity and taste.

I remember the first time I made this. My friend, Sarah, was going through a rough patch, and I wanted to cheer her up. This soup was my attempt to make something comforting and delicious without a ton of effort. It was a success! She actually asked me for the recipe (a huge compliment from someone who's a far better cook than me!).

Speedy Sausage and Bean Soup

Name: Speedy Sausage and Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Quick-Meals
Ingredients: 1 large Onion; 2 cloves Garlic; 1 tbsp Olive oil; 500g Sausages; 2 tbsp Plain flour; 1 liter Chicken or vegetable stock; 400g (drained and rinsed) Cannellini beans; To taste Salt and pepper; Pinch Dried thyme; Pinch Dried oregano

This Speedy Sausage and Bean Soup is a simple yet flavorful recipe perfect for a quick and comforting meal. It's easy to make, and customizable to your liking!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

📖 Instructions

First things first, grab your trusty large pot or Dutch oven. Give it a good scrub – no one wants yesterday's mystery meat lurking in their delicious soup. ;)
Next, finely chop one large onion. I know, chopping onions can be a tearjerker, but think of the deliciousness awaiting you! If you’re feeling fancy, add two cloves of garlic, minced. It's a game-changer.
Now, add about 1 tbsp olive oil to the pot and heat it over medium heat. Once it shimmers, add your chopped onion and garlic. Sauté them until they soften and turn translucent – about 5 minutes. Don’t let them burn; we're aiming for sweet and soft, not bitter and charred.
Time for the star of the show – the sausages! Add about 500g of your favorite sausages (I prefer Cumberland, but hey, no judgement!). Brown them all over, breaking them up a bit as you go. This adds so much depth of flavor, trust me.
Stir in 2 tbsp of plain flour. Cook for another minute, stirring constantly, to make a light roux. This is what will help to thicken your wonderful soup.
Pour in 1 liter of good quality chicken or vegetable stock. Bring it to a boil, then reduce the heat and let it simmer gently.
Now, add your beans! I usually use about 400g of cannellini beans (drained and rinsed) but feel free to experiment. You can use any bean that takes your fancy, really.
Season generously with salt and pepper. A good pinch of dried thyme and oregano adds another layer of deliciousness, I think.
Give everything a good stir and let it simmer for at least 20 minutes, or longer if you're feeling patient. The longer it simmers, the more flavors will meld together. It's magic, I tell you!
Taste the soup and adjust the seasoning as needed. Maybe a squeeze of lemon juice, or a dash more pepper? It’s all up to your own taste!
Once you’re happy with the flavor, serve it hot! A crusty bread roll is the perfect accompaniment – trust me on this one. Enjoy!