With work, family, and everything else life throws our way, finding time to prepare a satisfying and delicious meal can be tough. This flavorful sausage and butter bean soup uses simple ingredients, such as regular ground sausage and canned butter beans, to create a surprisingly quick and satisfying weeknight meal. And, for an extra indulgent touch, blending half of the soup gives it a creamy, luxurious texture that you’ll absolutely adore. Get ready to add this delicious soup recipe to your weeknight dinner rotation.
We all have that one thing in our life that we completely suck at. Heck, some of us have around 2,000. For me, the one thing that I have always and will always be utterly useless at, is sleeping. That’s right y’all, I am the suck, suck, suckiest person in the world at sleeping. On any given day, I count myself lucky to get an average of five hours of sleep, however, if I’m being truly honest, it’s probably more like three. In short, I am always tired. Always. And, as an even suckier addition, I rarely remember my dreams, unless, of course, they are “stress dreams” in which I do the same thing over and over and over again, only to wake up every five to ten minutes and find myself severely pissed off that I am still “working” in my sleep. Occasionally though, I wake up with the hazy fog of a dream just hanging on for dear life in my memory. And yeah, not gonna lie, those lil’ suckers are usually bat-shit crazy dreams, like the one I had recently about “Magic Snow Beans.”
Yup, you read that right. In my most current dream, I found myself creating a recipe for “Magic Snow Beans.” And if you just so happen to find yourself wondering what “Magic Snow Beans” are, join the club. I woke up from the dream right at the moment I was writing down the recipe, so I have zero clue what a “Snow Bean” is, let alone what makes it so magical. Heck, I was so dang freaking curious upon waking, that I immediately searched online to try and discover if my dream could, in fact, actually be a reality. Y’all, big shocker, there is absolutely no such thing as a “Magical Snow Bean.” Sorry to burst your bubble. However, if it makes you feel any better, you can refer to this soup as “Magic Snow Bean Soup.” After all, it’s a soup that would make a lovely snow day meal, it has freaking beans in it, and the creamy texture created by puréeing half of the soup does indeed make its texture almost magical. Sometimes you just gotta make your own magic. Or in this case, your own “Magic Snow Beans.”
Ingredients:
- 1 Pound Regular Ground Sausage
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1/2 Teaspoon Finely Ground Sea Salt
- 2 Teaspoons Dried Parsley
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sage
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- 2 (15.5-oz.) Cans Butter Beans, Rinsed & Drained
- 1 Cup Whole Milk
Directions:
- Over medium-high heat, brown the sausage in a large pot or Dutch oven.
- Transfer the sausage to a paper towel-lined bowl or plate when it is cooked through and browned. Set aside.
- Lower the heat to medium-low and add the onion and sea salt to the same large pot or Dutch oven. Cook the diced onion until it is translucent and softened.
- Add the parsley, pepper, sage, chicken stock, and butter beans. Increase the temperature to high and bring to a rolling boil.
- When the soup comes to a rolling boil, turn off the heat, place half of the soup into a blender, and purée it until smooth.
- Pour the puréed soup back into the pot with the unpuréed soup.
- Add the milk and browned sausage. Cook on medium heat for 5 to 10 minutes or until heated through.
Suggestions:
- I used a roll of Jimmy Dean Regular Premium Pork Sausage for this recipe.
- There should be enough residual oil from the sausage left in your pot or Dutch oven to cook the diced onion. If there is not, add a tablespoon of olive oil.
- Butter Beans are large, creamy beans, also known as lima beans. If you’re not a fan of Butter Beans, you can replace them with Navy Beans, Great Northern Beans, or Cannellini Beans. Make sure to rinse and drain the beans before use.
- Reserve a smidge of the browned sausage to garnish the soup before serving.
Improvements:
- Garnish the soup with freshly grated parmesan or cheddar cheese.
- Replace a 1/4 cup of the milk with heavy whipping cream for a more luxurious and rich version of this soup.
- Serve this soup with these Zesty Italian Balsamic Baked Oyster Crackers or these Baked Parmesan Italian Seasoned Crackers.
- Use hot pork sausage or sage pork sausage instead of regular pork sausage.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Bean Soup Recipes.
Ingredients:
- 1 Pound Regular Ground Sausage
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1/2 Teaspoon Finely Ground Sea Salt
- 2 Teaspoons Dried Parsley
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sage
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- 2 (15.5-oz.) Cans Butter Beans, Rinsed & Drained
- 1 Cup Whole Milk
Directions:
- Over medium-high heat, brown the sausage in a large pot or Dutch oven.
- Transfer the sausage to a paper towel-lined bowl or plate when it is cooked through and browned. Set aside.
- Lower the heat to medium-low and add the onion and sea salt to the same large pot or Dutch oven. Cook the diced onion until it is translucent and softened.
- Add the parsley, pepper, sage, chicken stock, and butter beans. Increase the temperature to high and bring to a rolling boil.
- When the soup comes to a rolling boil, turn off the heat, place half of the soup into a blender, and purée it until smooth.
- Pour the puréed soup back into the pot with the unpuréed soup.
- Add the milk and browned sausage. Cook on medium heat for 5 to 10 minutes or until heated through.
PIN THIS RECIPE
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