Mixed-Bean Soup with Andouille and Celery

Name: Mixed-Bean Soup with Andouille and Celery
Prep time: 30 min
Total time: 40 min
Yield: Makes 10 cups
Ingredients: 2 tablespoons extra-virgin olive oil; 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and washed well (about 4 1/2 cups); Pinch of red-pepper flakes; Coarse salt and freshly ground pepper; 12 ounces andouille or other smoked sausage, cut on the bias into 1/4-inch-thick slices; 3 sprigs thyme; 5 cups chicken broth; 3 cans (about 15 ounces each) beans, such as cannellini, roman, and black-eyed peas, drained and rinsed; 2 stalks celery, thinly sliced (about 1 cup), plus celery leaves, for garnish

18 Ratings
6 Reviews

Martha Stewart Living, November 2013

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Recipe Summary test

prep:

30 mins

total:

40 mins

Servings:

Yield:

Makes 10 cups

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and washed well (about 4 1/2 cups)
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
12 ounces andouille or other smoked sausage, cut on the bias into 1/4-inch-thick slices
3 sprigs thyme
5 cups chicken broth
3 cans (about 15 ounces each) beans, such as cannellini, roman, and black-eyed peas, drained and rinsed
2 stalks celery, thinly sliced (about 1 cup), plus celery leaves, for garnish

Directions

Step 1
Heat oil in a large pot over medium-high heat. Add leeks and red-pepper flakes; season with salt and pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more.

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Step 2
Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. Divide soup among 4 bowls and garnish with celery leaves.

Cook's Notes

Soup can be made 3 days ahead and stored in refrigerator.

Reviews (6)

18 Ratings

5 star values: 4
4 star values: 8
3 star values: 3
2 star values: 2
1 star values: 1

Martha Stewart Member

02/25/2018

This is so easy, so delicious and so hearty! The yummiest ever!

Martha Stewart Member

12/29/2014

Very good recipe with a lot of flexibility on ingredients. I added another can of red kidney beans and more sausage with no problems to the recipe. I would be careful with the amount of pepper flakes you add as this recipe can get a little spicy depending on the andouille sausage you use. I loved it, but some people are sensitive to spiciness. If you don't mind it go for it!!

Martha Stewart Member

11/19/2013

This makes for a great hearty soup! I used red beans, chick peas, and black beans - gave it nice colors! For a less smoky flavor, I thought to try regular sausage and even add a can of diced tomatoes - but that would make it a completely different recipe, but good too. I like the Parmesan rind idea, too! No matter what, making it just the way the recipe is, is scrumptious!

Martha Stewart Member

11/19/2013

Martha Stewart Member

11/18/2013

Wow! I was really surprised how good this turned out and how easy it was. This is going to be by cold weather staple! The flavors go together really well and it's ready in minutes.

Martha Stewart Member

11/04/2013

This was really delicious. I substituted sausage with Cajun chicken sausage and one celery stalk with a carrot. I also added white pepper. I used black beans and chick peas and a Parmesan rind. Both my husband and I were very pleased!

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Cook's Notes

Reviews (6)

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Mixed-Bean Soup with Andouille and Celery

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (6)

All Reviews for Mixed-Bean Soup with Andouille and Celery