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

Directions

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.