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
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