Sausage, White Bean and Potato Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - olive oil
  • 1 packages - 14 oz. smoked sausage links, such as kielbasa or andouille, halved lengthwise and cut in 1/2-inch slices
  • 2 cups - chopped onion
  • 1/2 cups - chopped celery
  • 1/2 cups - chopped carrot
  • 3 cloves - garlic, minced
  • 1 pounds - great Northern beans, picked through, soaked overnight in 8 cups water, drained and rinsed
  • 2 boxes - 32 oz. chicken broth
  • 1 - bay leaf
  • 1 teaspoons - dried Italian seasoning, crushed
  • 1/4 teaspoons - black pepper
  • 8 cups - torn fresh kale, stems removed
  • 8 ounces - tiny new potatoes, quartered
  • Directions:

    1. In an 8-quart Dutch oven or large soup pot, heat 1 tablespoon of the oil over medium-high heat. Add sausage and cook about 3 minutes or until browned, stirring occasionally.

    2. Remove from pan. Add remaining oil to pan. Add onions, celery, carrot and garlic. Cook and stir 8 to 10 minutes or until tender. Stir in beans, broth, sausage, bay leaf, Italian seasoning and pepper. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender, stirring occasionally.

    3. Add kale and potatoes to Dutch oven. Return to boiling. Reduce heat; cover and simmer about 20 minutes or until potatoes are tender, stirring occasionally. Remove and discard bay leaf before serving.

    Brief Description

    Soak dry beans overnight before making this hearty filling soup for family and friends; kale adds a touch of color and flavor.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 8 hour(s) 30 min
    Cook Time: 1 hour(s) 30 min


    To pick through dry beans, place them on a large rimmed baking pan. Examine closely, discarding any shriveled beans or small stones.


    Magnolia Journal

    Posted By:


    Posted On:

    August 28, 2017

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