💡 Quick Highlights
- •The Dish: A hearty, rich white bean soup packed with tender potatoes, carrots, celery, and savory smoked sausage.
- •Time: Just a few minutes of prep, then hands-off simmer for 30 minutes.
- •Method: The veggies are chopped in seconds in the Thermomix® and cooked using the simmering basket as a splash guard.
You know those chilly days when you just crave a cozy, hearty bowl of comfort food that doesn’t take forever to get on the table? That is exactly where this white bean soup with smoked sausage shines.
Thanks to the Thermomix®, your veggies get chopped in literally seconds, leaving the soup to simmer away completely hands-off. No standing over a hot stove required—just a thick, wonderfully rich bowl of deliciousness ready when you are.
The combination of creamy white beans, tender potatoes, and smoky sausage packs SO much flavor into every bite. It’s a total crowd-pleaser that the whole family will love!
Why you’ll love this recipe:
- It’s pure hearty, cozy comfort food in a bowl
- Quick and ridiculously easy to make in your Thermomix®
- Packed with wholesome veggies like carrots and leeks
- Ultra-creamy, rich, and wonderfully thick
- Perfect for cozy, stay-at-home days
- Totally beginner-friendly for Thermomix® newbies
- A crowd-pleasing dinner the whole family will love
- Tastes even better reheated for leftovers the next day!
My Top Tips for Success
Dice your peeled potatoes into small, uniform cubes. This helps make sure they cook evenly and end up perfectly tender after the 30-minute simmer time.
Use the simmering basket instead of the measuring cup on top of your Thermomix lid while cooking. It acts as a great splatter guard while letting steam escape so your stew thickens up beautifully.
Keep an eye on the fill line inside your mixing bowl and be careful not to exceed the 2.2-liter max capacity mark.
Stick to using just the white and light green parts of the leeks. Give them a good rinse, chop them roughly, and let your Thermomix® handle the fine chopping for you.
Can You Make This Ahead and Store It?
Yes! This stew is absolutely fantastic for meal prep and making ahead.
Stored in the fridge, this bean stew will stay fresh for several days. Honestly, as it sits and the flavors have time to meld, it tastes even better when reheated!
Just be sure to heat it thoroughly before serving. If it thickens up too much in the fridge as it cools, just splash in a tiny bit of water to loosen it back up.
Delicious Variations
Pick Your Sausage: You don’t have to stick strictly to German Mettenden—feel free to slice up your favorite smoked sausage, kielbasa, or smoked bratwurst instead.
Serving Ideas: Ladle the hot soup into bowls and top with a dollop of sour cream, an extra sprinkle of fresh parsley, and a warm, crusty French baguette for dipping.
Ingredients You’ll Need for White Bean & Sausage Stew
- 1 yellow onion
- 150 g carrots (about 1–2 medium carrots)
- ¼ celeriac/celery root (about 100 g, peeled)
- ½ leek (white and light green parts only)
- 30 g oil (such as canola or olive oil)
- 480 g canned white beans (drained weight; Cannellini or Great Northern work great)
- 500 g potatoes (peeled and finely diced)
- 900 ml – 1 liter water (about 3 ¾ to 4 cups)
- 2 tsp vegetable bouillon powder
- 2 tsp dried savory (or dried thyme)
- 1 tbsp chopped frozen (or fresh) parsley
- Salt & black pepper to taste
- 2 Mettenden sausages (or your favorite smoked sausage / kielbasa)
How to Make White Bean Stew with Smoked Sausage
Instructions:
Start by prepping your veggies: Peel the onion. Peel the carrots and celery root, then chop both into rough chunks. Slice the leek half (white and light green parts only) lengthwise, give it a thorough rinse to remove any grit, and chop coarsely.
Add the onion, carrot, celery root, and leek to the mixing bowl and chop for 5 sec / Speed 5.
Drizzle in the oil and sauté the veggies for 4 min / 120°C (250°F) / Reverse / Gentle stir.
Next, add the drained white beans, finely diced potatoes, water (up to the 2.2-liter max mark), vegetable bouillon powder, savory, and parsley to the mixing bowl. Cook the stew for 30 min / 100°C (212°F) / Reverse / Gentle stir, placing the simmering basket on top of the lid to prevent splatters.
Slice the smoked sausage into rounds or bite-sized pieces. About 15 minutes before the cooking time is up, drop the sausage slices through the lid opening straight into the mixing bowl.
When the time is up, season the stew with salt and pepper to taste. Serve warm with a dollop of sour cream, a bit of fresh parsley, and some crusty baguette on the side.
Enjoy!
Alright, now go have fun making it!
Looking for another cozy meal? Check out this recipe: Bauerntopf (German Farmer’s Stew)
Happy cooking,
Christoph
White Bean Stew with Smoked Sausages
Click stars to rate now
Zutaten
Ingredients
- 1 Onion
- 150 g Carrots approx. 1–2
- ¼ Celeriac (celery root) approx. 100 g, peeled
- ½ Stange Leek white and light green parts only
- 30 g Oil e.g., canola oil or olive oil
- 480 g White beans drained weight
- 500 g Potatoes peeled, finely diced
- 900 ml Water up to 1 liter (Please note the max fill capacity of the mixing bowl!)
- 2 tsp Vegetable bouillon powder
- 2 tsp Summer savory dried
- 1 tbsp Parsley frozen, chopped
- Salt & pepper to taste
- 2 Mettenden sausages or other smoked sausage of choice
Zubereitung
- 1 Onion, 150 g Carrots, ¼ Celeriac (celery root), ½ Stange LeekPeel the onion. Peel the carrots and cut into large chunks. Peel the celeriac and cut into large chunks as well. Use only the white and light green parts of the leek; slice lengthwise, rinse thoroughly, and cut into large pieces.
- 1 Onion, 150 g Carrots, ¼ Celeriac (celery root), ½ Stange LeekAdd the onion, carrots, celeriac, and leek to the mixing bowl and chop 5 sec / speed 5.
- 30 g OilAdd the oil and sauté the vegetables 4 min / 120 °C / reverse / gentle stir setting.
- 480 g White beans, 500 g Potatoes, 900 ml Water, 2 tsp Vegetable bouillon powder, 2 tsp Summer savory, 1 tbsp ParsleyAdd the drained white beans, diced potatoes, water, vegetable bouillon powder, summer savory, and parsley to the mixing bowl. Cook for 30 min / 100 °C / reverse / gentle stir setting, placing the simmering basket on top of the lid as a splash guard. Important note: Make sure not to exceed the maximum fill capacity of 2.2 liters in the mixing bowl. You’ll find the fill mark inside the bowl.
- 2 Mettenden sausagesSlice the smoked sausages into coins or bite-sized pieces, then add them to the mixing bowl about 15 minutes before the end of the cooking time (i.e., after the stew has cooked for 15 minutes).
- Salt & pepperSeason the soup to taste with salt and pepper, and serve the stew with a dollop of sour cream, extra fresh parsley if desired, and a warm baguette.
Notes
White Bean Stew with Smoked Sausages
Click stars to rate now
Zutaten
Ingredients
- 1 Onion
- 150 g Carrots approx. 1–2
- ¼ Celeriac (celery root) approx. 100 g, peeled
- ½ Stange Leek white and light green parts only
- 30 g Oil e.g., canola oil or olive oil
- 480 g White beans drained weight
- 500 g Potatoes peeled, finely diced
- 900 ml Water up to 1 liter (Please note the max fill capacity of the mixing bowl!)
- 2 tsp Vegetable bouillon powder
- 2 tsp Summer savory dried
- 1 tbsp Parsley frozen, chopped
- Salt & pepper to taste
- 2 Mettenden sausages or other smoked sausage of choice
Zubereitung
- 1 Onion, 150 g Carrots, ¼ Celeriac (celery root), ½ Stange LeekPeel the onion. Peel the carrots and cut into large chunks. Peel the celeriac and cut into large chunks as well. Use only the white and light green parts of the leek; slice lengthwise, rinse thoroughly, and cut into large pieces.
- 1 Onion, 150 g Carrots, ¼ Celeriac (celery root), ½ Stange LeekAdd the onion, carrots, celeriac, and leek to the mixing bowl and chop 5 sec / speed 5.
- 30 g OilAdd the oil and sauté the vegetables 4 min / 120 °C / reverse / gentle stir setting.
- 480 g White beans, 500 g Potatoes, 900 ml Water, 2 tsp Vegetable bouillon powder, 2 tsp Summer savory, 1 tbsp ParsleyAdd the drained white beans, diced potatoes, water, vegetable bouillon powder, summer savory, and parsley to the mixing bowl. Cook for 30 min / 100 °C / reverse / gentle stir setting, placing the simmering basket on top of the lid as a splash guard. Important note: Make sure not to exceed the maximum fill capacity of 2.2 liters in the mixing bowl. You'll find the fill mark inside the bowl.
- 2 Mettenden sausagesSlice the smoked sausages into coins or bite-sized pieces, then add them to the mixing bowl about 15 minutes before the end of the cooking time (i.e., after the stew has cooked for 15 minutes).
- Salt & pepperSeason the soup to taste with salt and pepper, and serve the stew with a dollop of sour cream, extra fresh parsley if desired, and a warm baguette.
