Picture by spendwithpennies
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Prep Time15 Mins
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Cook Time30 Mins
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Serving8
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View400
Enjoy the rich flavors of smoked bean soup enhanced with succulent goose breast and the delightful addition of kabanos sausage. This hearty soup brings together smokiness, savory meats, and wholesome beans for a comforting and flavorful meal.
Ingredients
Nutrition
Per Serving
- Note: (Values may vary based on specific ingredients and serving sizes)
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Calories: 280
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Carbohydrates: 30g10%
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Protein: 18g36%
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Fat: 10g15%
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Saturated Fat: 3g15%
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Cholesterol: 30mg10%
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Fiber: 7g28%
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Sodium: 800mg33%
Tips and Recommendations
- Experiment with different beans like black beans or pinto beans for a variation in flavor.
- For added richness, finish the soup with a dollop of sour cream or Greek yogurt.
- This soup pairs excellently with crusty bread or garlic breadsticks.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, canned beans can be used as a time-saving option. Rinse them thoroughly before adding them to the soup.
2. Can I substitute the goose breast with chicken or another meat?
Absolutely, thinly sliced chicken breast or turkey can be a good alternative.
Picture by eatingwell
Instructions
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1. Rinse the soaked beans thoroughly. In a large pot, add the beans and cover them with water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes until the beans are tender. Drain and set aside.
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2. In a separate soup pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until they turn translucent.
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3. Add the cooked beans, smoked paprika, bay leaf, and broth to the pot with the sautéed onions and garlic. Season with salt and pepper. Bring to a gentle simmer and cook for 30-40 minutes, allowing the flavors to meld.
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4. While the soup simmers, in a skillet, lightly sear the thinly sliced goose breast until cooked through. Set aside.
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5. Pour the batter into the prepared jelly roll pan and spread it evenly.
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6. Bake in the preheated oven for 8-10 minutes or until the cake is lightly golden and springs back when gently touched.
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7. While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully flip the cake onto the towel.
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8. In the same skillet, lightly brown the sliced kabanos or smoked sausage. Drain excess oil and set aside.
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9. Remove the bay leaf from the soup. Use an immersion blender or transfer a portion of the soup to a blender, blend until smooth (optional, for a creamier texture).
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10. Ladle the smoked bean soup into bowls. Top each serving with slices of seared goose breast and kabanos or smoked sausage. Garnish with chopped fresh parsley.
