This delicious, rich in flavor, and creamy red bean soup with smoked sausage is perfect for a cold night if you are feeding a crowd or meal prep. It is delicious and super easy to make!
What is red bean soup with smoked sausage?
This winter soup recipe is made of charred smoked sausage cooked with veggies and red beans seasoned with homemade Italian seasoning. Follow the notes and the recipe below to make this delicious red bean soup recipe.
Bulgarian cuisine is full of bean soups and stews and I used a pretty common sausage and beans soup recipe. I thickened the soup with heavy cream and added white wine for extra flavor.
This smoked sausage soup comes together in less than an hour and the seasoning and ingredients will make your kitchen smell so cozy! Here is everything you need.
- Kielbasa sausage – any smoked sausage will do the trick.
- Red Beans – I honestly used red beans for this soup because they were the only kind I had at home but feel free to use white beans, or even green.
- Veggies – mushrooms, carrots, onion, jalapeno.
- Worcestershire sauce – for some kick and winter flavor.
- White Wine – for even more flavor.
- All purpose Flour – for texture and toasty flavor.
- Italian Seasoning – homemade or store – bought.
- Chicken or Beef Broth – make sure it is low sodium so you have control over the flavor.
- Heavy Whipping Cream – this will thicken the soup.
- Chili Flakes and Fresh Parsley for garnish.
- Salt & Pepper – some italian seasoning mixes and chicken or beef stocks already have a lot of salt so season as you go.
How to make soup recipes easy to make?
I used to be very intimidated by soups and stews but grew to love them and cook them. They are so easy to make because you can dump everything in a pot and simmer it until ready to eat.
Cook the sausage – brown both sides of the smoked sausage so they are slightly charred. After that add the vegetables and stir by scraping the burnt sausage pieces. Cook the vegetables until tender.
Add back the smoked sausage, red beans, and season. Sprinkle the flour all over and stir to coat. Cook until it starts to smell slightly toasty.
Pour the white wine and quickly stir and add the chicken or beef stock, heavy cream, Worcestershire sauce, and season with salt and pepper.
Bring the bean soup to a boil and then lower the heat to low. Simmer for about thirty minutes. Serve hot with parsley and chili flakes on top.
What to serve with bean soup?
I like this red bean soup with smoked sausage because it is so filling. If you are serving this to a crowd or making meal prep I would add a dinner roll, like this delicious Honey Butter Parker Roll, or this crispy and flavorful Fresh Herb Focaccia.
Not feeling the soup? Here are a few other winter recipes for a cozy day!
How to store red bean soup with smoked sausage?
Once the soup is cooked let it cool off to room temperature and transfer to an air-tight container. Keep in the fridge for up to a week and up to 3 months in the freezer.
If freezing, thaw before heating. Heat it in the microwave for 3 minutes and let cool off or bring to boil on the stovetop.
Creamy Red Bean Soup with Smoked Sausage
- Large Pot
- 2 lb Kielbasa Sausage cut into 1 inch pieces
- 1 Onion minced
- 1 Cup Mushrooms halved
- 1 /2 Cup Jalapen cut into small cubes
- 1 Cup Carrot cut into small pieces
- 2 Cans Red Beans
- 2 Tbsp. Garlic minced
- 2 Tbsp. Italian Seasoning
- 1/4 Cup All purpose Flour
- 1/3 Cup White Dry Wine such as Sauvignon Blanc
- 1/4 Cup Worcestershire Sauce
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Tbsp. Chili Flakes optional
- Parsley for garnish
- In a large pot over medium heat drizzle olive oil and add the kielbasa sausage. Brown on both sides and remove to a plate.
- Pour a large drizzle of olive oil in the same pan scraping the burnt pieces from the sausage off the bottom of the pan. Add onion, mushrooms, carrots, red beans, and jalapeno. Season with half of the italian seasoning. Stir to combine and cook until the veggies are tender and the onion is transparant – about 10-15 minutes.
- Bring back the italian sausage and stir. Add the all purpose flour and stir well so the flour coats everything. Cook for about 2 -4 minutes or until it starts to smell toasty.
- Add the whine and the rest of the italian seasoning ans stir. The wine will evaporate quickly so right after you stir add the chicken stock. After that add the worcestershire sauce and the heavy cream. Stir to combine and bring to boil.
- Reduce the heat to low and simmer for about 20-30 minutes. The soup will be creamy but not thick. Once its ready, transfer to a bowl and top with chili flakes and fresh parsley.