Smoked Sausage & Navy Bean Soup
Serves: 4-6
  • 1½ cups dry navy beans
  • smoked pork sausage (mine was 12 oz) - I only use half but you can use whole
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 8 cups chicken broth (homemade preferred)
  • 3 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 tsp thyme
  • 2 tsp parsley
  • salt & pepper (sprinkle desired amount)
  • ⅛ - ¼ tsp cayenne pepper (optional)
  • Other Options: diced tomatoes
  1. Soak the beans. There are 2 methods for this, either overnight or the Quick Soak Method (see above for further info). Drain the beans and rinse well.
  2. Cut up the sausage into circles or chunks (I cut them in half now).
  3. In a large stockpot cook the sausage, chopped onion, and garlic on medium heat. Cook for about 5 minutes.
  4. Add the chicken broth, the beans, and all the remaining ingredients, stir. Bring the soup to a boil, then reduce to medium-low and cover.
  5. Cook for about 2 hours, or just until the beans are soft, stirring occasionally. (The beans should mash easily.)
You could also make this soup in your crockpot.
Recipe by OFM at