Beans soup, with onions and sausage

Ingredients

• 15 ml (1 tablespoon)rapeseed oil
• 1onion, any variety, cut into thick slices
• 1 clovegarlic, minced
• 1 sprigthyme
• 1sausage, chopped or sliced
• 1 can, or 360 ml (1½ cups) cookedwhite beans
• 1 litrebeef broth
• 240 ml (1 cup), optionalwater
• to tastesalt and pepper
• to tastefresh parsley, chopped

Instructions

1. 1

   Fry the onion

   Heat the oil in a pan and fry the onion for about 2 minutes.

2. 2

   Brown the sausage

   Add the sliced sausage and fry for about 2 minutes.

3. 3

   Season the pan

   Season with salt and pepper, then add the thyme.

4. 4

   Add the beans

   Add the beans. If using tinned beans, drain away all the liquid from the tin first.

5. 5

   Pour in broth

   Stir, then begin adding the beef broth.

6. 6

   Bring to a boil

   Cook for about 5 minutes, or until the soup boils.

7. 7

   Finish with parsley

   Serve with chopped parsley scattered on top.

What is white bean soup?

Bean soups are a practical staple in many cuisines, with versions shaped by local beans, broth and seasonings. This one pairs creamy white beans with onion and sausage for a hearty, savoury bowl.

The short cooking time works because the beans are already cooked. A brief simmer lets the broth take on flavour without needing to soften dried beans from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 13g protein, 29g carbs, 8g fat.

The beans provide most of the carbohydrates and fibre, while the sausage and rapeseed oil contribute much of the fat; the beans, sausage and beef broth all add protein. Serve it with a generous side of vegetables, or pair a smaller bowl with salad and bread to round out the meal.

Choosing the beans and broth

White beans: Tinned beans are convenient and ready to use once drained. If you use cooked beans, measure out 360 ml (1½ cups) as listed.

Beef broth: It gives the soup its savoury base. Add it gradually, as directed, and use the optional water if you want to make the flavour less intense.

Building flavour in the pan

Onion: Cut it into thick slices so it remains noticeable in the finished soup. Fry it for the stated 2 minutes before adding the sausage.

Sausage: Slicing or chopping both work; smaller pieces distribute more evenly through the bowls. Fry for about 2 minutes, then season and add the thyme.

Getting the consistency right

Broth: Pour it in after stirring the beans through the fried ingredients. The recipe does not specify an exact amount of optional water, so add it only if you prefer a looser, milder soup.

Doneness: The soup is ready when it reaches a boil after about 5 minutes. The beans are already cooked, so there is no need to simmer them until soft.

A note on the garlic

Garlic is included in the ingredient list, but the supplied method does not say when to add it. To keep to the stated method, it is not assigned a step here; check the original recipe if you need clarification.

Thyme is added with the seasoning. Remove the sprig before serving if you do not want it in the bowl.

Serving the soup

Parsley: Add it just before serving for a fresh finish. The recipe calls for chopped parsley but does not give a quantity, so use it to taste.

On the side: Crusty bread makes a simple accompaniment, while a crisp green salad adds a fresh contrast to the rich broth and sausage.

Recipe notes & tips

• Drain tinned beans thoroughly before adding them to the pan.
• Use a sausage you enjoy eating on its own, since its flavour carries through the broth.
• Add the broth gradually, then decide whether the optional water is needed.
• Keep the onion slices fairly thick so they do not disappear into the soup.
• Scatter the parsley over the soup immediately before serving.

Variations

• Use chicken broth: Swap it for the beef broth for a milder flavour.
• Add greens: Stir in a handful of chopped spinach near the end of cooking.
• Change the sausage: Use a smoked sausage for a deeper, smoky note.
• Add chilli: Include a pinch of chilli flakes with the seasoning for gentle heat.
• Make it thicker: Mash a few beans against the side of the pan and stir them back in.

Common mistakes to avoid

• Adding undrained tinned beans: Drain off all the canning liquid before adding them.
• Cooking the onion too briefly: Give it the stated 2 minutes in the oil before adding the sausage.
• Overcooking the sausage: Fry it for about 2 minutes, then continue with the recipe.
• Adding all the water automatically: It is optional, so use it only if you want a looser soup.
• Expecting dried beans to cook in 5 minutes: Use canned or already-cooked beans for this quick method.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or broth if the soup has thickened.

Frequently asked questions