March 17, 2023
Smoky Sausage, Potato, and White Bean Soup
This smoky sausage, potato, and white bean soup is the perfect cozy meal! Loaded with hearty ingredients and seasoned with the perfect balance of spicy, savory, and zesty — this 30 minute, one-pot wonder is sure to become a favorite!
Table of Contents
ingredients & substitutions jump to recipe video step-by-step instructions tips and faqsSmoky Sausage, Potato, and White Bean Soup
You ever have on e of those recipes that comes to fruition purely by chance? This soup is just that! It was a couple of years ago and we were heading out of town on vacation, so naturally, we were trying to use up all of the ingredients in the house before going bad. A few minutes later, this smoky sausage, potato, and white bean soup was born! And I’m not gonna lie, I didn’t think it would be anything mind-blowing, but let me just say – the combination of slightly spicy, slightly sweet chipotles, smoky ancho chili sauce, and zesty lemons with the hearty ingredients like potatoes, white beans and earthy kale is truly a match made in heaven. So grab a drink and let’s get to cookin’!
Ingredients & Substitutions
I love this recipe because it’s a true “clean out the fridge and pantry recipe”. The ingredients (besides the vegan sausage) are simple, humble, and accessible! here’s what you’ll need, plus any possible substitutions:
- Vegan Sausage: you can find vegan sausage at most grocery stores or health food stores. Brands like Impossible, Beyond Meat, and Field Roast make delicious vegan sausages that would work well in this recipe. If you don’t have access to vegan sausage, you could substitute it with diced mushrooms or tempeh for a meaty texture.
- Chipotles in Adobo Sauce: this ingredient can usually be found in Mexican markets or the Hispanic section of your grocery store. If you can’t find it, you can substitute it with smoked paprika or chipotle powder. Just be sure to adjust the amount to your taste.
- Non-dairy Milk: Use extra creamy, unflavored non-dairy milk for the creamiest texture – and make sure it’s unflavored and unsweetened. My favorite brands are Silk extra creamy oat milk and Chobani extra creamy milk.
- Cannellini Beans: if you don’t have cannellini beans, you can substitute them with any other white bean, such as navy beans or Great Northern beans.
- Lacinato Kale: Also known as Tuscan kale, lacinato kale is a dark green, leafy vegetable that is tender and flavorful. You can usually find it in the produce section of your grocery store, but if you can’t find it, you can use any other type of kale or spinach instead.
- Vegan Parmesan: You can find vegan parmesan at most health food stores or online. Alternatively, you could make your own vegan parmesan by blending together raw cashews, nutritional yeast, garlic powder, and salt in a food processor.
Remember, substitutions can affect the overall flavor and texture of the recipe, so use them at your own discretion.
Step-by-Step Instructions
This smoky sausage, potato, and white bean soup couldn’t be easier to make! Here’s how:
1. Cook the Vegan Sausage:
Heat the oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the sausage and cooked until heated through and slightly crisped on the edges, 5 to 6 minutes. Using a slotted spoon, remove the sausage and set aside.
2. Saute and Simmer:
To the same pot, sauté the onion, bell pepper, celery, garlic, chipotles in adobo sauce, and the lemon zest. Season with the oregano, ancho chili powder, salt, and pepper. Continue to cook, while stirring, until the onions are translucent. Pour in the broth, scraping up any brown bits at the bottom of the pan. Increase the heat to high and add the potatoes. Once it reaches a light boil, reduce the heat to medium-low and simmer until the potatoes are just fork tender.
3. Add the Non-Dairy Milk:
Pour in the non-dairy milk, cannellini beans, and reserved sausage, and simmer until the potatoes are fully cooked through, 5 to 10 minutes.
4. Add the Kale and Lemon Juice:
Right before serving, mix in the kale and fresh lemon juice. Taste and adjust seasonings if necessary.
5. ENJOY!
Serve immediately with vegan parmesan and fresh oregano and enjoy!
Tips & FAQs
- Make sure to cut the potatoes into small, bite-sized pieces so they cook evenly and quickly.
- Don’t skip the lemon zest and juice as it adds a bright, zesty flavor to the soup.
- Adjust the amount of chipotles in adobo sauce according to your preference for spice.
- Serve the soup with some crusty bread or crackers for a complete meal.
Storage and Reheating:
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. To reheat, transfer the desired amount of soup into a microwave-safe bowl or container. To reheat over the stovetop, transfer the desired amount of soup into a pot or saucepan. Heat over medium-low heat, stirring occasionally, until the soup is heated through. If the soup is too thick, you can add a splash of vegetable broth or water to thin it out to your desired consistency.
Can I freeze the soup?
Yes, you can freeze this soup. Let the soup cool to room temperature before transferring it to an airtight container or freezer-safe bag. Label with the date and freeze for up to 3 months. To reheat, let the soup thaw in the refrigerator overnight and then reheat on the stove or in the microwave.
Can I use a different type of milk other than extra creamy oat milk?
Yes, you can use any type of non-dairy milk that you prefer. Just make sure it’s unsweetened and unflavored so it doesn’t affect the overall flavor of the soup.
Can I substitute the kale with a different type of leafy green?
Yes, you can use a different type of leafy green, such as spinach or Swiss chard.
More Delicious Soup Recipes to Get You Through ‘Til Spring:
- Mushroom Wild Rice Soup
- Vegan Zuppa Toscana
- Pesto Italian Wedding Soup
- Loaded Baked Potato Soup
- Arroz Caldo
This ‘Clean Out Your Fridge’ Soup is Going to Be You New Favorite!
I hope you love this cheesy pesto unstuffed shell soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Smoky Sausage, Potato, and White Bean Soup
Ingredients
- Ingredients
- 2 teaspoons avocado oil
- 12 ounces vegan sausage
- 1 white onion diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 8 cloves fresh minced garlic
- 2 chipotles in adobo sauce minced, plus 1 tablespoon of the adobo sauce
- Zest of 1 large lemon plus the juice, divided
- 2 tablespoons fresh minced oregano plus more for garnish
- 2 teaspoons ancho chili powder
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon fresh cracked black pepper plus more to taste
- 4 cups vegetable broth
- 1 pound russet potatoes peeled and cut into 1-inch cubes
- 2 cups extra creamy unflavored non-dairy milk
- 1 15-ounce can cannellini beans
- 1 bunch lacinato kale roughly chopped
- Vegan parmesan for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the sausage and cooked until heated through and slightly crisped on the edges, 5 to 6 minutes. Using a slotted spoon, remove the sausage and set aside.
- To the same pot, sauté the onion, bell pepper, celery, garlic, chipotles in adobo sauce, and the lemon zest. Season with the oregano, ancho chili powder, salt, and pepper. Continue to cook, while stirring, until the onions are translucent, 2 to 3 minutes. Pour in the broth, scraping up any brown bits at the bottom of the pan. Increase the heat to high and add the potatoes. Once it reaches a light boil, reduce the heat to medium-low and simmer until the potatoes are just fork tender, 12 to 15 minutes.
- Pour in the non-dairy milk, cannellini beans, and reserved sausage, and simmer until the potatoes are fully cooked through, 5 to 10 minutes. Right before serving, mix in the kale and fresh lemon juice. Taste and adjust seasonings if necessary.
- Serve immediately with vegan parmesan and fresh oregano and enjoy!
