Description
A rustic, flavor-packed twist using our locally grown navy beans.
This cozy one-pot soup blends spicy sausage, creamy Doudlah Farms navy beans, fresh herbs, and a touch of cream. It’s the perfect blend of bold and comforting — ideal for family dinners or warming up a chilly day.
Ingredients
Scale
- 19 oz spicy Italian sausage, crumbled
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 tsp Italian seasoning (or Herbs de Provence)
- 1 Tbsp fresh thyme leaves (no sprigs)
- ¼ tsp red pepper flakes (adjust to taste)
- 2 medium carrots, sliced
- 1½ cups cooked Doudlah Farms navy beans (or ¾ cup dried, soaked overnight, then cooked)
- 5 cups chicken stock (or vegetable for a lighter option)
- ½ cup heavy cream
- Salt and freshly cracked black pepper, to taste
- Optional garnish: fresh thyme sprigs or grated Parmesan
Instructions
- Sauté Sausage & Aromatics
In a large soup pot over medium heat, cook the sausage, onion, garlic, Italian seasoning, thyme, and red pepper flakes. Stir often, breaking up the sausage, until browned and the onion is soft (about 5-6 minutes). - Add Carrots & Beans
Stir in sliced carrots and half of the cooked Doudlah Farms navy beans. This builds a rustic base with creamy texture. - Simmer with Stock
Add chicken stock and bring to a gentle boil. Reduce to a simmer, cover, and cook for 15–20 minutes, or until the carrots are tender. - Blend & Add More Beans (Optional)
For extra creaminess, blend a cup of the soup (including beans) and return it to the pot. Then stir in the remaining whole navy beans. - Finish with Cream
Remove from heat and stir in the heavy cream. Adjust the consistency to your liking with more stock, water, or cream. - Season & Serve
Season with salt and pepper. Garnish with fresh thyme or Parmesan, and serve warm with your favorite crusty bread.
Notes
Serves 4
Hearty enough to satisfy. Simple enough for weeknights.
