Smoky Bean Soup with Smoked Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty, smoky soup that simmers tender smoked sausage with creamy beans in a rich vegetable broth until the broth takes on the sausage's paprika edge. This american-inspired soups ready in about 110 minutes pairs large, diced onion, stalks, diced celery, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 links, sliced into 1/2-inch rounds smoked sausage
• 1 cup, soaked overnight dried beans (great northern or pinto)
• 1 large, diced onion
• 2 stalks, diced celery
• 1 large, diced carrot
• 3 cloves, minced garlic
• 6 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 links smoked sausage, sliced into 1/2-inch rounds, and cook for 3-4 minutes until browned. Remove and set aside.
2. Step 2: Add 1 diced onion, 2 diced celery stalks, 1 diced carrot, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened. Stir in 2 tbsp tomato paste and 1 tsp smoked paprika, cooking for 2 minutes until fragrant.
3. Step 3: Add 1 cup soaked dried beans, 6 cups vegetable broth, and 2 cups water. Bring to a boil, then reduce heat to low. Simmer for 1.5 hours, adding the reserved smoked sausage 30 minutes before the end of cooking. Season with salt and pepper to taste.