Quick and Easy

20-Minute Sausage & Bean Soup With Cider-Mustard Cream

October 18, 2021
10 Ratings
Photo by Bette Blau. Prop styling by Brooke Deonarine. Food styling by Yossy Arefi.
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

I had back-to-school and busy evenings in mind when creating this super simple soup full of cozy fall vibes. Ready in 20 minutes, it calls for ingredients that are time-savers: fully cooked sausage, canned cannellini beans, store-bought chicken stock, even the scallions, since they serve as an all-in-one flavor base and brightening garnish. Even better, it’s the type of soup that requires no mise en place—just prep as you go. (I’ve written the instructions that way to save you time.)

But my favorite part of this soup, the reason I quickly made a spot for it in my weeknight rotation? The cider-mustard cream, a mix of Dijon mustard, apple cider, cream, and apple cider vinegar. Swirled in at the end, it enriches and enlivens the flavors, adding a layered complexity that’s completely unexpected—but oh-so-welcome after a long day—from such a speedy soup. —EmilyC

Test Kitchen Notes

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her twice-a-month column on weeknight wonders, Emily shares simple, flavor-packed recipes that'll have a good meal on the table in no time. —The Editors

What You'll Need
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 celery rib
  • 1 bunch scallions (about 6)
  • Kosher salt and freshly ground pepper
  • A few pinches of red pepper flakes, or to taste
  • 10 to 16 ounces cooked chicken, pork, or turkey sausage
  • 3 tablespoons tomato paste
  • 4 cups store-bought or homemade chicken stock
  • 2 to 3 cups cooked cannellini beans (from one 19-ounce can or two 15-ounce cans)
  • 1/4 cup apple cider
  • 1/4 cup heavy cream
  • 2 tablespoons smooth or whole-grain Dijon mustard
  • 1 tablespoon apple cider vinegar, plus more to taste
  1. Finely chop the bell pepper. In a large soup pot or Dutch oven over medium heat, heat the oil and butter. Add the bell pepper and cook, stirring occasionally, for 2 to 3 minutes.
  2. While the bell pepper is cooking, finely chop the celery, then add to the pot. Thinly slice the white and light green parts of the scallions (reserve the dark green tops as a garnish) and add to the pot. Season with a few pinches of salt, black pepper, and red pepper flakes and stir a few times. Meanwhile, cut the sausage into ½-inch coins and add to the softened vegetables, stirring to coat in the fat.
  3. Add the tomato paste. Cook, stirring often, scraping the bottom of the pan and reducing the heat if needed, for 3 to 4 minutes, until the tomato paste caramelizes and the sausage is lightly browned. You’re looking for the tomato paste to darken in color, from bright to brick red.
  4. Add the stock and beans. Increase the heat to bring the soup to a simmer, then cook, uncovered, for about 5 minutes to meld the flavors.
  5. Meanwhile, in a small bowl, stir the cider, cream, mustard, and vinegar until smooth and emulsified. Finely chop the dark green tops of the scallions.
  6. Stir the cider-mustard cream into the soup, reducing the heat as needed to maintain a bare simmer. Taste and adjust the salt and vinegar (I usually add a few more teaspoons of the vinegar at this point). If you want a little more sweetness, add more cider; for more kick, add a little more Dijon or red pepper flakes. You’re looking for a nice balance of savory, tangy, sweet, and salty flavors. Stir in the dark green scallions and serve warm.

See what other Food52ers are saying.

  • EmilyC
  • hungryheart
  • kwallace
  • Alanai

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

7 Reviews

hungryheart February 26, 2023
I was definitely interested in this recipe because of the cider-mustard combo! I added chard, used a carrot instead of bell pepper. The mustard flavor was too strong for me. I might try again in the future by starting with half the amount. Used honey to adjust sweetness instead of adding more cider.
kwallace February 23, 2023
This recipe sounds so tasty! Since "apple cider" can mean so many things, what type do you use?
EmilyC February 24, 2023
Hi! I've used everything from locally made apple cider to jugs from the grocery store. Honestly, even apple juice (spiked with a little extra apple cider vinegar) would work in a pinch. Hope this helps!
Alanai October 24, 2021
Really nice and interesting flavors. It took me an hour to make.
EmilyC October 25, 2021
Thanks for trying it, Alanai!
Eliseberlin October 20, 2021
This was really good and fast. Even my picky toddler ate a whole bowl. Used turkey kielbasa, half and half instead of cream, smooth Dijon, and Better than Buillion vegetable base for the stock. It would also be great with a few handfuls of greens added, but I was fresh out. On the table with homemade croutons in 30 minutes. Definitely a keeper!
EmilyC October 21, 2021
So glad you liked the soup, and with homemade croutons…yum! Thanks for trying this and circling back!