Green Chile White Bean Sausage Soup

overhead of sausage soup

Whelp, I made this soup like over two months ago and am just putting the recipes up. I seem to always be behind. But I guess that’s life and working a full time job on top of this job is just a little nutty sometimes. So I apologize for the delay and I hope you still enjoy this Green Chile White Bean Sausage Soup. There are still a few chilly months left so you have plenty of time to soak up these warm soups!

I’m a big fan of white beans (cannellini beans) and in one week bought way too many cans of them on accident forgetting to check them off my list! Whoops. So, I decided to make them into soup. Cuz why the heck not. I also wanted to make them two different ways…just for the heck of it. I’m a big fan of white beans with Mexican flavors but also with garlic and sage. So, using those two basics, I went to work. I made my sage one vegan, but you can for sure use whatever type of stock you prefer since it will still taste delicious. The green chile one is also vegan if you don’t add the sausage at the end. It’s just always great to have some delicious vegan recipes up your sleeve!

My favorite soup bowls are from World Market, linked here.

Ingredients:

  • 4 garlic cloves, minced
  • ½ red onion, diced
  • olive oil
  •  jalapeño, diced and deseeded
  • small can green chilies
  • can white beans, drained
  • 1½ cups vegetable stock
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne
  • 1 teaspoon dried cilantro
  • salt and pepper to taste
  • jalapeno chicken sausage (I got mine from Trader Joe’s), optional

How to Make White Bean Soup:

  1. Place a large sauce pan
  2. Pour chilies, white beans and stock into the pan. Add seasonings and stir. Cover and reduce to a lower heat. Let cook for about 30 minutes or until the beans are soft.
  3. Once beans are cooked, remove from heat.
  4. Pour into bowls and add toppings. I added chicken sausage; feel free to add fresh cilantro, veggies, and avocado. Whatever floats your boat.

The other white bean soup:

jalapeno and sausage soup
sausage soup
sausage soup spread
sausage soup spread

Green Chile White Bean Sausage Soup

0 from 0 votes
Print Pin
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Amanda Wilens

Ingredients

  • 4 cloves garlic minced
  • ½ red onion diced
  • olive oil
  • 1 jalapeno diced and deseeded
  • 8 oz green chiles
  • 1 15 white beans drained and rinsed
  • cups vegetable stock
  • 1 tsp chili powder
  • ½ tsp cayenne
  • 1 tsp dried cilantro
  • salt and pepper to taste
  • jalapeno chicken sausage I got mine from Trader Joe’s

Instructions

  • Place a large sauce pan on the stove over low-medium heat.
  • Pour chiles, white beans and stock into the pan. Add seasonings and stir. Cover and reduce to a lower heat. Let cook for about 30 minutes or until the beans are soft.
  • Once beans are cooked, remove from heat.
  • Pour into bowls and add toppings. Add cooked chicken sausage; feel free to add fresh cilantro, veggies, and avocado.

Notes

– Toppings: You can get really wild with your toppings. I put some ideas above, but feel free to add whatever. 
– Vegan: To make this vegan, omit sausage, or use a plant-based one. Use vegetable broth. 

Nutrition

Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 554mg | Potassium: 45mg | Fiber: 3g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes