Directions
Prepare the Beans: Drain and rinse the soaked beans. Set aside.
Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned and fragrant. Remove sausage and set aside.
Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes, or until softened.
Combine Ingredients: Add the soaked beans, browned sausage, broth, bay leaf, and smoked paprika. Stir well.
Simmer the Soup: Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until beans are tender. Stir occasionally, adding broth or water if needed.
Finish: Remove bay leaf. Season with salt and pepper to taste.
Serve: Ladle into bowls, garnish with chopped parsley, and enjoy with crusty bread if desired.
Directions
Prepare the Beans: Drain and rinse the soaked beans. Set aside.
Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned and fragrant. Remove sausage and set aside.
Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes, or until softened.
Combine Ingredients: Add the soaked beans, browned sausage, broth, bay leaf, and smoked paprika. Stir well.
Simmer the Soup: Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until beans are tender. Stir occasionally, adding broth or water if needed.
Finish: Remove bay leaf. Season with salt and pepper to taste.
Serve: Ladle into bowls, garnish with chopped parsley, and enjoy with crusty bread if desired.
