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.)
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!
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
- Heat a large soup pot over medium heat.
- Slice the sausage into medallions and place directly in the pan.
- Brown for about 3-4 minutes per side, stirring to break up the sausage slightly.
- Add the leeks and garlic and stir to combine.
- Cook for 4-5 minutes until the leeks start to soften.
- Add the carrots and celery and cook another 4-5 minutes, stirring occasionally.
- Add the beans, chicken stock, thyme, salt and pepper and bring to a boil.
- Reduce heat and simmer for 20-30 minutes until the carrots and celery are tender and the sausage is cooked through.
- If using fresh thyme, remove the empty stems before serving.
- Enjoy!
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!
Those tweeks sound delicious – so glad you liked it!
My mom makes a Sausage Bean & Kale soup that is one of my favorites. Love the addition of leeks though, will have to try!
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!
Yay! I’m so glad you liked it – I love using turkey sausage, I’ll have to try that next!
I like leeks a lot but rarely cook with it. I will have to make this soup in the fall. And that pasta too!
Love almost anything with leek! Can’t wait to try this. 🙂