Spanish Style White Bean and Sausage Soup Recipe - Allrecipes.com
Spanish Style White Bean and Sausage Soup Recipe
  • READY IN ABOUT hrs

Spanish Style White Bean and Sausage Soup

Recipe by  

"Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
  2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
  3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
  4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2005

This is a very pretty soup. Easy to make. I would start by boiling the beans and wait till the beans are almost cooked untill cooking the sausages. Also, it does not really say what to do with the saffron once it is soaking. I assumed just add it to the pot. As a personal preference I lowered the amount of the garlic. I used italian sausage and added some black and cayenne peppers to add the spice of the andouille. I will definitely make again and next time use the adouille. Really enjoyed it.

 
Most Helpful Critical Review
Aug 19, 2011

Spanish Style White Bean & Sausage Soup Haiku: "Fail soup, I am sad. Directions flawed, but good taste. (But on the next day.)" I was mortified to serve this to company, only to find that the beans were still hard as pebbles. I followed the recipe, only simmering my beans for more like 3 hrs., and simmered the entire soup for an additional 2 hrs. I couldn't quite get the 1st step of, what? Boiling the andouille, only to brown it later? Also, it doesn't clarify as to when to return the saffron/broth to the pot, so I just did that while it was simmering. I was overjoyed at the thought of this recipe, as I leap for anything that calls for either saffron (treasured spice that I so rarely use) or andouille (so tasty!), and loved the idea of using kale in a soup. And speaking of calling it "soup" - no way, this definitely needed additional liquid, as others have mentioned in their reviews. Sooo, we boiled and re-simmered the soup last night, and made sandwiches, and I've just now sat down to a "real" bowl of the soup, and yes, it tastes fantastic - very unusual, spicy, and earthy. I hope to make it again, but will just use canned beans, and maybe dump everything, except the kale, in the crockpot to decrease the troublesome steps.

 
Mar 27, 2007

I ended up changing the recipe at little due to what I had on hand. I substituted green bell pepper for the red, turkey sausage for the andouille, and I browned the sausage in cajun seasoning instead of adding sweet paprika. I'm sure the recipe is just as delicious as originally intended, but this is what was in the kitchen. My husband and I thought this soup was awesome. I will definitely cook it again.

 
Apr 06, 2008

Mine turned out more like a stew, but it was really good! I used navy beans instead of Northern beans, but they worked great.

 
Apr 24, 2009

I just made this soup and it is definaley a keeper. I did make a few changes however. I used navy beans, since I don't care for northern beans. And I've never heard of saffron so I left that out. And I used italian sausage and added red pepper flakes to spice it up and a few chicken bouillion cubes. I tossed everything in the crock pot except the sausage and kale. When everything was almost done, I added my cooked meat and sauted kale and cooked another hour to blend in. This is absolutely yummy!

 
Feb 18, 2009

I love this recipe. I have made it several times. Even my kids eat it. The sausage is very important to this soup -- make sure it is andouille sausage. It adds much of the flavor. Also, I used canned beans and started the recipe at step 3. It makes this soup far less time consuming.

 
Oct 13, 2008

This was good, but I didn't want to spend 2.5 hours making this so I used fully cooked chicken jalapeno sausage and canned cannelini beans, and changed the prep to make this just under an hour from start to finish. I sauteed the onions and the chopped sausage until onion was tender. Added the garlic, paprika, bell pepper, and kale and cooked a few minutes. Added 4 cups homemade chicken broth, saffron, and rinsed beans. Simmered for 10 minutes.

 
Nov 06, 2008

This has good meaning behind it. Very good tasting ingredients here. However there is not NEARLY enough liquid to make this a "soup" It is more like a dense stew. I had to increase the chicken broth by 2 cups and then add another cup of water near the end to stop the sodium from creeping up. I love Kale in this and I added 1 link chorizo along with 2 andouille sausages - came out great!

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

PIPPYMOE
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