Lentil Bean or Northern Bean Soup

8 generous bowls Prep: 30 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (1)
Lentil Bean or Northern Bean Soup
Southerners love their beans. Substitute your favorite dried bean, if you prefer, and if there’s leftover ham, feel free to throw it in! This hearty soup combines lentils or northern beans with smoked sausage, ham, and vegetables for a comforting one-pot meal.

Ingredients

8 servings
  • 3/4 lb dried lentil beans (or beans of choice)
  • 2 carrots, sliced in coins
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 tbsp melted butter
  • 3/4 lb smoked Cajun Smoked Sausage or substitute Polish Sausage
  • 1/2 lb cooked ham, chopped
  • 1 bay leaf
  • 1 tsp ground thyme
  • 2 cloves
  • 1 tsp sugar
  • 1 tsp vinegar
  • 2 medium potatoes, peeled and cubed
  • 1 tsp tomato paste
  • 1 (.75 oz) envelope brown gravy
  • 4 cups water

Step-by-Step Instructions

  1. Sort and wash beans. Place beans in a large Dutch oven and cover with water two inches above the beans. Soak overnight (or use quick-soak method by bringing to a boil for 2 minutes, then letting stand covered for 1 hour).
  2. After soaking: Slice the sausage into 1/4-inch rounds, brown in a skillet over medium-high heat until edges are crispy, about 8-10 minutes. Drain on paper towels and set aside.
  3. In the same skillet, sauté the carrots, onions and celery in the melted butter over medium heat for 5-7 minutes until softened. Pour into a large Dutch oven.
  4. Drain the soaking water from the beans and add beans to the Dutch oven with the vegetables. Add the browned sausage, chopped ham, bay leaf, thyme, cloves, sugar, vinegar, tomato paste, brown gravy envelope, and 4 cups water. Stir to combine.
  5. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally.
  6. Add the cubed potatoes and continue cooking for an additional 20 minutes, or until potatoes are fork-tender and beans are fully cooked. If you desire a thinner soup, add some water and cook a few minutes more. Remove bay leaf before serving.

Common Problems and Solutions

Q: Why are my beans still hard after cooking?

A: If you didn't soak the beans overnight, they'll take much longer to cook. Also, adding acidic ingredients (tomato paste, vinegar) too early can prevent beans from softening—though in this recipe the cooking time is sufficient. If beans are still hard, continue simmering with a bit more water until tender.

Q: Can I skip the overnight soak?

A: Yes, use the quick-soak method: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour. Drain and proceed with the recipe. Or use canned beans (drained and rinsed) and skip the soaking/initial cooking—just add them with the potatoes.

Tips and Techniques

Brown the sausage well to render out the fat and develop flavor—those crispy edges make a difference. If using canned beans instead of dried, add them later with the potatoes to prevent them from turning mushy. This soup tastes even better the next day once the flavors meld.

Ingredient Substitutions

  • lentil beans: great northern beans, navy beans, or pinto beans
  • smoked Cajun sausage: andouille, kielbasa, or smoked turkey sausage
  • cooked ham: ham hocks, bacon, or salt pork
  • brown gravy envelope: 2 tbsp flour mixed with 1/4 cup water and 1 tsp beef bouillon

Equipment Needed

  • Large Dutch oven or heavy-bottomed soup pot
  • Skillet for browning sausage
  • Cutting board and knife

Historical Context

Bean soups have been Southern comfort food for generations, stretching humble ingredients into hearty meals. The addition of ham bones or leftover ham reflects the traditional frugality of Southern cooking—nothing goes to waste.