Vegan Spanish Style Sausage and Bean Soup

I created this soup during a warm summer day. I was craving a light soup with clear broth and a Spanish influence, (Saffron, Artichoke, White Beans, etc). I love the Beyond Meat Sausages, especially the Hot Italian. This soup is a perfect fit!

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1 Tablespoon of oil

1 package of Beyond Sausage Hot Italian.

1 Whole Sweet Onion

6 Cloves of Garlic, peeled and chopped

8 Cups no chicken Broth, (I like Better Than Bouillon)

1 Can of Baby Artichokes, (Trader Joe’s brand is good)

1 tsp Smoked Paprika, (My favorite is Pimenton brand)

Salt and Pepper to taste

1 Bunch of Lacinto Kale, ribs removed and coarsely chopped

1 Can of Cannellini Beans, drained and rinsed

4 Medium New Potatoes, Medium Diced

Smoked Olive Oil, optional

Basil, for garnish


In a deep heavy bottomed sauce pan, heat the oil on medium heat. Slice the Beyond Sausage into coins. Add to pan in one even layer, brown on both sides. While sausage is browning chop the onion and garlic. Once the sausage is browned remove from pan, leaving the oil behind, set sausage aside. Add the onion and garlic to the pan, reduce heat to low. Add a pinch of salt and pepper. Sauté until translucent, add paprika, saute for 1 minute more. Add the no chicken broth and saffron to pan. Let simmer for 10 minutes. Add potato, cook until almost tender. Add kale, beans, artichoke, and cooked sausage. Cook until the kale is wilted and the potatoes are tender. Taste for salt and pepper. Serve in your favorite bowls, garnish with basil and smoked olive oil. Enjoy with biscuits or good crusty bread.