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–+ servings
Creamy Bean Soup

Creamy Bean Soup That Warms Your Soul Every Spoonful

Experience the comforting flavors of Creamy Bean Soup, a protein-packed dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Base for sautéing; enhances flavor; substitute with vegetable oil if preferred.
  • 1 pound Sausage Main protein source; can swap for chicken or plant-based sausage.
  • 1 large Onion Provides a sweet, aromatic foundation; yellow or white onions work best.
  • 2 medium Carrots Adds sweetness and texture; substitute with celery if desired.
  • 3 cloves Garlic Enhances flavor; fresh preferred, but powder works in a pinch.
For the Flavor
  • 1 teaspoon Smoked Paprika Introduces warmth and smokiness; regular paprika can be used.
  • 1 teaspoon Thyme Essential herb for seasoning; dried thyme as a substitute.
  • Salt and Pepper Adjust according to taste.
For the Soup
  • 6 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 2 cans White Beans Drained and rinsed canned beans; dried beans should be cooked beforehand.
  • 1 leaf Bay Leaf Infuses flavor during cooking; remove before serving.
For the Creaminess
  • 1 cup Heavy Cream Adds rich texture; substitute with full-fat coconut milk for dairy-free.
Optional Additions
  • Fresh Parsley For garnish; can be omitted.
  • Lemon Juice Brightens flavor; skip if desired.
  • Parmesan Cheese Savory topping; can be omitted for dairy-free.
For Serving
  • Crusty Bread or Cheese Toast Perfect for dipping.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering, about 1-2 minutes.
  2. Add 1 pound of sausage, breaking it apart and cooking for 7-9 minutes until browned and crispy. Remove sausage and set aside.
  3. In the same pot, add 1 diced onion and 2 diced carrots. Sauté for 5-6 minutes until softened and onions are translucent.
  4. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant and slightly browned.
  5. Add 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and season with salt and pepper. Cook for another minute.
  6. Pour in 6 cups of chicken broth, scraping the pot to release browned bits, and bring to a gentle simmer.
  7. Once simmering, add 2 cans of drained white beans and the cooked sausage back into the pot along with 1 bay leaf. Simmer for 15-20 minutes.
  8. Remove the bay leaf and lower heat to medium. Stir in 1 cup of heavy cream and simmer for an additional 5-7 minutes.
  9. Taste and adjust seasoning. Add lemon juice and chopped parsley if desired, and stir well.
  10. Ladle soup into bowls, garnish with optional Parmesan cheese, serve with crusty bread or cheese toast.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 100mgIron: 4mg

Notes

Flavor deepens when made a day ahead. If using dried beans, soak and cook them first for the best texture.

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