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Bean Soup with Sausage


  • 2 cups navy beans, soaked in water overnight and drained
  • 2 tablespoons olive oil
  • 4 stalks of celery
  • 4 large carrots, peeled and sliced
  • 1 large onion, chopped
  • 2 cloves garlic (chopped)
  • 4 links, Aidells Chicken & Apple Sausage, cut into ½ inch slices
  • 9 cups chicken stock or broth
  • 2 teaspoons dried thyme (crushed)
  • 2 bay leaves
  • salt and freshly ground black pepper, to taste

Cooking Instructions

  1. In a large soup pot over medium high heat, add the oil and sauté the celery, carrots, onion and garlic until beginning to soften, about 5-8 minutes.
  2. Add the soaked beans, sausage, stock, thyme and bay leaves. Bring to a boil, reduce the heat, then cover and simmer until the beans are soft, about 1 to 1½ hours. Remove and discard the bay leaves. Using the back of a wooden spoon, mash some of the beans against the side of the pot to slightly thicken the soup. Season to taste with salt and pepper.