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  • Writer's pictureTommy Centola

White Bean and Sausage Soup

The first cold front has hit Arkansas. It's starting to be soup weather. How about a couple of new soup recipes this week?

1/2 pound smoked sausage, sliced 1/4-inch thick

1/2 pound salt pork, chopped

4 slices thick-cut bacon, chopped

1 cup chopped yellow onion

1/2 cup chopped celery

3 (16 ounce) cans white beans, drained

44 ounces chicken stock

1 (10 ounce) can tomatoes with green chilies, drained

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

IN a large Dutch oven, cook sausage over medium-high heat until browned; remove and drain. Add salt pork, and cook until brown; remove and drain. Add bacon, and cook until browned. Remove, and drain, reserving at least 3 tablespoons of drippings in the pan.

Add onion and celery, and cook, stirring frequently, until tender, about 8 minutes. Add beans, stock, tomatoes with green chilies, reserved sausage. salt pork and bacon. and stir to combine. Bring mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, uncovered, stirring occasionally, about 30 minutes. Season with salt, pepper and cayenne. Serve warm.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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