Bean Soup with Sausage

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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)
9 cups chicken stock or broth
2 teaspoons dried thyme (crushed)
2 bay leaves
salt and freshly ground black pepper, to taste


  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.