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Heather's Dish

Heather's Dish

Sausage, Leek & White Bean Soup

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Sausage, Leek & White Bean Soup || HeathersDish.com

There is one glaring thing wrong with this post, and that is the small fact that I’m writing it on basically the HOTTEST day of the entire summer. On a day when I should be talking about ice cream or iced tea or a fresh salad…I’m going to tell you to make this hot soup. I know, I know…but really. You should totally make this soup! (Or at least pin it because you’ll definitely be wanting this when the weather changes.)

Sausage, Leek & White Bean Soup || HeathersDish.com

I actually made this a few weeks ago for the first time and we’ve had it twice since then! It really is that good, takes just a few ingredients and yields a LOT of flavorful good soup.

 

But first, leeks. Y’all, leeks are soooooooooo amazing, and if you haven’t tried them then we really must remedy that. They’re like this tender, buttery onion flavor and I’m convinced that they go with pretty much everything. The key is to wash them well (GREAT instructions on that here!), but after that they’re good to go in just about anything. I also love them sauteed in a little butter or olive oil and tossed with freshly cooked pasta and parmesan cheese. There’s just so much flavor in there!

 

This goodness is best served with your favorite cornbread drizzled with a little melted honey butter. Because really, what’s not better when served with that? That’s what I thought – y’all enjoy!

Sausage, Leek & White Bean Soup || HeathersDish.com

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Sausage, Leek & White Bean Soup

Ingredients

  • 1 pound mild Italian sausage
  • 2 large leeks, white and light green parts only, cleaned
  • 1 clove garlic, minced
  • 2 large carrots, washed and sliced
  • 2 stalks celery, cleaned and sliced
  • 1 (14-ounce) can navy beans, rinsed and drained
  • 1 (14-ounce) can chickpeas, rinsed and drained
  • 2 quarts chicken stock
  • 2 sprigs fresh thyme (or about 1 teaspoon dried thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat a large soup pot over medium heat.
  2. Slice the sausage into medallions and place directly in the pan.
  3. Brown for about 3-4 minutes per side, stirring to break up the sausage slightly.
  4. Add the leeks and garlic and stir to combine.
  5. Cook for 4-5 minutes until the leeks start to soften.
  6. Add the carrots and celery and cook another 4-5 minutes, stirring occasionally.
  7. Add the beans, chicken stock, thyme, salt and pepper and bring to a boil.
  8. Reduce heat and simmer for 20-30 minutes until the carrots and celery are tender and the sausage is cooked through.
  9. If using fresh thyme, remove the empty stems before serving.
  10. Enjoy!
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https://www.heatherdisarro.com/sausage-leek-white-bean-soup/

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Comments

  1. Sandra says

    September 21, 2015 at 4:16 pm

    So good! I was looking for a chicken sausage and leek recipe and found this. I tweeked it a bit…using garbanzos and small pink beans, no carrot, and chicken instead of pork. I also added tomatoes. It was awesome thanks!

    Reply
    • Heather says

      September 21, 2015 at 9:55 pm

      Those tweeks sound delicious – so glad you liked it!

      Reply
  2. Feast on the Cheap says

    September 16, 2014 at 10:26 am

    My mom makes a Sausage Bean & Kale soup that is one of my favorites. Love the addition of leeks though, will have to try!

    Reply
  3. Joan says

    August 27, 2014 at 11:34 am

    I made this last night with turkey sausage – – – so delicious! Loved it! Thanks for posting – I can tell you this recipe is going to go into heavy rotation!

    Reply
    • Heather says

      August 28, 2014 at 12:10 pm

      Yay! I’m so glad you liked it – I love using turkey sausage, I’ll have to try that next!

      Reply
  4. Bianca @ Confessions of a Chocoholic says

    August 26, 2014 at 11:33 am

    I like leeks a lot but rarely cook with it. I will have to make this soup in the fall. And that pasta too!

    Reply
  5. Sarah Shotts says

    August 26, 2014 at 9:28 am

    Love almost anything with leek! Can’t wait to try this. 🙂

    Reply

Trackbacks

  1. ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday} - Arkansas Women Bloggers — Arkansas Women Bloggers says:
    October 30, 2015 at 11:06 am

    […] Sausage Leek and White Bean Soup – Heather Disarro of Heather’s Dish Sausage Minestrone – Ceri Wilkin of Recipe Doodle Shitake Mushroom Soup – Lyndi Fultz of NWAFoodie Slow Cooker Chicken Noodle Soup – Rhonda Franz of Captain Mom Slow Cooker Creamy Tortellini Soup – Heather Disarro of Heather’s Dish Spicy Vegetable Soup – Talya Boerner of Grace Grits and Gardening Summer Market Soup + Garlicky Greek Yogurt – Heather Disarro of Heather’s Dish Super Soups 1 – Debbie Arnold of Dining With Debbie Super Soups 2 – Debbie Arnold of Dining With Debbie […]

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  2. Sausage and White Bean Soup | slimming,fitness,diet tips says:
    April 27, 2015 at 10:47 am

    […] Sausage, Leek & White Bean Soup | Heather’s Dish […]

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