Bean Soup with Sausage from Pelion

Dive into the heartwarming flavors of Greece with this Pelion Bean Soup with Sausage—a rustic, soul-satisfying dish packed with rich, smoky sausage, velvety beans, and aromatic herbs. Slow-simmered to perfection, this hearty bowl bursts with tomato-infused goodness, balanced by a touch of red wine and fragrant bay leaves. Whether enjoyed with feta, toasted bread, or olives, this comforting classic wraps you in Mediterranean warmth with every spoonful.

By Georgios Chantzopoulos

Date Published: May 16, 2025

Time to complete

Prep

30min

Cook

Wait

Total

2h 30min

Ingredients (Makes 6 servings)

500g medium beans
400g country-style sausage with leek
2 tbsp extra virgin olive oil
1 large onion
2 fresh spring onions
1 leek
2 carrots
2 celery stalks
2 garlic cloves
2 tbsp tomato paste
400g canned crushed tomatoes
80ml dry red wine
2 bay leaves
2 liters water
2 vegetable stock cubes
Half a bunch of celery leaves

Directions

1. Soak the beans in cold water overnight.
2. Chop the onion roughly. Slice the carrots into half-moons, cut the celery into thin slices, and finely chop the garlic and leek.
3. In a large pot over high heat, sauté the sausage (sliced into rounds) until browned on all sides. Transfer to a bowl and set aside.
4. In the same pot, add olive oil and sauté the onion, carrots, celery, and spring onions over medium-high heat until softened.
5. Add the garlic and sauté briefly until the garlic releases its aroma. Stir in the tomato paste, rubbing it against the bottom of the pot for 2-3 minutes.
6. Deglaze with the red wine and let it evaporate.
7. Add the water, beans, crushed tomatoes, bay leaves, and bring to a boil. Once boiling, reduce heat and simmer for 1.5 hours, stirring occasionally.
8. Add the vegetable stock cubes, sausages, and coarsely chopped celery leaves. Let it simmer for another 30 minutes. Season with salt if needed.
9. Serve hot with freshly ground black pepper, feta cheese, toasted bread, and olives.