Recipe: Spicy butterbean soup

I love walking into the grocery with a general idea and improvising from there. Knowing that I’d be home for the week between the holidays, soup was in order. I had some chicken sausage in the freezer and onion in the pantry, so I started with that as my base inspiration.

Beans, yeah, white beans. Let’s do butter beans.

Stock or tomato based? How about both? Chicken stock and crushed tomatoes.

What else? Let’s add some spice. Throw in a couple of jalapeños.

Another veggie? Sure, corn will do.

What’s going to make this unique? Apples! Yes, Macintosh apples.

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Yesterday afternoon, I had a few hours free, so I started to prep the soup. First up, I diced the chicken sausage and a large onion and sautéed it with chopped garlic in olive oil.

Once the onion was translucent, I added the crushed tomatoes (1 large can), corn (1 small can), butter beans (3 cans), jalepeños (2 large, seeded and diced), apples (2, with skin, cubed), and chicken stock. I added black pepper, basil and oregano to season.

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I let it cook for a couple of hours on a low simmer and served with a topping of grated Parmesan.

This soup has enough heat to linger in your mouth for a while after eating it, but it’s not overpowering. The apples give a countering sweetness to the acidity of the tomatoes. Overall, I’d say it’s one of the better soups I’ve made.

This soup could easily be made vegetarian by substituting a veggie sausage and vegetable stock.


#FoodIsLove. Creating it allows me to bring joy & health to those important to me.

Published by Christopher Tidrick

Be real. Love always. Share beauty. Lead well. Learn more.

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