Navy Beans & Smoked Sausage Soup Recipe

"All that is needed with htis thick delicious soup is a crusty loaf of bread... garlic bread, even better! I have also made this using 2 smoked pork hocks which is very good also. I advise not to use canned beans for this it won't be as good"

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1462.2 g)
Calories 1337.3
Total Fat - 76.7 g
Saturated Fat - 25.3 g
Cholesterol - 256.1 mg
Sodium - 4134.8 mg
Total Carbohydrate - 69.1 g
Dietary Fiber - 6.7 g
Sugars - 8.8 g
Protein - 88.1 g
Calcium - 186.2 mg
Iron - 8.9 mg
Vitamin C - 23.4 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Drain the beans. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat (use enough olive oil to cover the bottom of the pot). Add the sausage and saute for 5 to 6 minutes or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic, chili flakes and thyme; cook 1 minute.

Step 2

Add the browned sausage back to the pot. Stir in the beans and bay leaves, then chicken stock and water; bring to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally and seasoning with salt and pepper the middle of cooking time and at the end of cooking. When done the soup should be fairly thick and the beans should be very tender.