This Sausage & Pepper Soup is made with browned smoked sausage, buttery sauteed bell peppers & onions, an ample amount of garlic, creamy butter beans, and Cajun seasoning in warm chicken broth.
A Few Ingredient Notes:
- Smoked Sausage: I used turkey kielbasa, but regular smoked kielbasa or your favorite smoked sausage will work.
- Bell Peppers: Use any color you like. Red, yellow, and orange peppers add a little sweetness, while green peppers have a more savory flavor.
- Cajun Seasoning: This gives the soup its savory, slightly spicy flavor. Keep in mind that most Cajun seasoning blends contain quite a bit of salt, so you may not need to add any extra.
- Butter Beans (also known of Lima Beans): These large, creamy beans make the soup hearty and help naturally thicken the broth when a few are mashed against the side of the pot.
Dietary Swaps:
- Gluten-Free: Use certified gluten-free sausage and Cajun seasoning, and check your broth label.
- Dairy-Free: Replace the butter with olive oil or your favorite dairy-free butter.
- Vegetarian: Swap the smoked sausage for a plant-based sausage and use vegetable broth.
- Lower Carb: Replace the butter beans with sliced mushrooms or additional peppers. The soup will be less thick and hearty, but still flavorful.
Recipe Variations:
- Make it Spicy: Use a spicy variety of sausage and/or add a few dashes of your favorite hot sauce.
- Make it Creamy: Stir in a splash of heavy cream right at the end of cooking.
- Optional Additions: Diced tomatoes, diced zucchini, sliced mushrooms, spinach, or kale.
Tips & Recipe Notes:
- Brown the sausage first: Browning adds flavor to the sausage and leaves behind little bits in the pot that help build the soup's flavor.
- Don't skip smashing the beans: Press a few butter beans against the side of the pot with the back of a spoon. Their starch helps thicken the broth naturally.
- Watch the salt: Cajun seasoning can be quite salty, especially when combined with smoked sausage and chicken broth. Taste the soup before adding any extra salt.
- Adjust the broth: The beans will continue to thicken the soup as they cook. Add more broth if it gets thicker than you'd like.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Recipe
Sausage & Pepper Soup
This Sausage & Pepper Soup is made with browned smoked sausage, buttery sauteed bell peppers & onions, an ample amount of garlic, creamy butter beans, and Cajun seasoning in warm chicken broth.
Ingredients
- 12 oz smoked sausage sliced (I used turkey kielbasa)
- 2 tablespoon butter
- 2 bell peppers sliced
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 teaspoon Cajun seasoning
- 4 cups chicken broth
- 1 can butter beans drained
- Fresh parsley for garnish
Instructions
- In a large soup pot or Dutch oven over medium heat, brown sliced sausage. Remove from the pot and set aside.
- Melt butter in the same pot over medium heat.
- Add bell peppers and onion. Sauté for 6-8 minutes, until beginning to soften.
- Add garlic and Cajun seasoning. Cook for another minute until fragrant.
- Add drained butter beans and chicken broth. Use the back of a spoon to smash a few beans against the side of the pot to release their starch and help thicken the broth.
- Bring to a gentle simmer and cook for 15-20 minutes, until the peppers have softened. Add additional broth as needed.
- Return the browned sausage to the pot and simmer until warmed through.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
Notes
- Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
- Nutrition information is an estimate only.
Nutrition
Calories: 370kcalCarbohydrates: 29gProtein: 22gFat: 19gFiber: 7gSugar: 5g
Tried this recipe?Let me know how it was!
Must Love Garlic says
Simple to make and buttery with bold Cajun flavor.