🌾 Chuckwagon Smoked Sausage & White Bean Soup

🌾 Chuckwagon Smoked Sausage & White Bean Soup

Serves: 6–8Prep Time: 15 minutesCook Time: 1 hour

🫘 Ingredients

• 1 lb smoked sausage or andouille, sliced

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 3 medium potatoes, diced

• 2 cans (15 oz each) great northern or navy beans, drained

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken broth

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• 1 bay leaf

• Optional: dash of hot sauce for kick

🍳 Instructions

1. Brown the Sausage:In a large Dutch oven, cook sausage over medium heat until browned. Remove and set aside.

2. Sauté the Veggies:Add onion, garlic, carrots, and celery to the pot. Cook until tender and fragrant.

3. Build the Base:Add potatoes, beans, tomatoes, broth, and all seasonings. Stir well, then return the sausage to the pot.

4. Simmer & Thicken:Bring to a gentle boil, then reduce heat. Simmer uncovered for 45–60 minutes, stirring occasionally, until potatoes are tender and the soup thickens.

5. Taste & Serve:Adjust salt and pepper, remove bay leaf, and serve hot with a slice of cornbread or crusty bread.

🌻 Chuckwagon Tip

Cowboys often added a splash of coffee or molasses to deepen the flavor — try it for an old-fashioned twist!