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Sausage and White Bean Soup


1 cup navy beans, soaked overnight and cooked in a pressure cooker for 30 minutes, or 1 can navy beans
2 Tbsp olive oil
1 large onion, diced
1 cup celery, diced
1 cup carrots, diced
3 cloves of garlic, diced
4 sausages (I use the Beyond Meat Hot Italian) - remove casing if using a different type of sausage
3 Tbsp chicken soup base
4 cups water, boiled
2 cups spinach
2 Tbsp lemon juice

1. In a large soup pot, heat the olive oil on medium heat, then add the onion, celery and carrot and cook until soft and translucent, about 8 minutes.
2. Push the vegetables to the sides of the pot and add the sausage and the garlic in the middle, breaking up the sausage until it is cooked. 
3. In a separate, heat-safe bowl, mix the boiling water and the chicken soup base until dissolved. Add half of the beans and stir. Using a potato masher, gently mash the beans until they are pureed, then pour into the pot.
4. Add the remaining beans to the pot whole and simmer for 15 minutes.
5. Add the spinach to the pot and simmer for 5 minutes. Add more water if the soup is too thick.
6. Remove from heat and add lemon juice, salt and pepper to taste.


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