Sausage Bean Soup

READY IN: 25mins
Recipe by Eric N. Frankel

A very hearty, high fiber meal.

Top Review by Ms B.

I really liked the flavor of this soup. The beans added an extra 'heartiness' that seemed to be lacking in the pasta versions of sausage soup. I used sweet Italian sausage and roasted garlic (left over from another recipe). Another change that I made was to sub cannellini beans for the black beans (I thought I had black in the pantry, but...?). I added a handful of baby spinach and a dash of balsamic vinegar, as well. If I would have had some zucchini, I would have added slices of that, as well. My husband loved this served with crusty bread for an easy Sunday night supper. I will be making this again.

Ingredients Nutrition


  1. Put corn, carrots, and beans in a strainer, rinse well and set aside.
  2. Cut sausage once lengthwise, then crosswise into approximately 1/2" pieces.
  3. In a large saucepan on a medium heat, add sausage, stir until it "sweats", then add onion and saute until both are lightly charred.
  4. Add garlic and stir until light brown.
  5. Add beans, corn, carrots, broth, basil, salt and pepper.
  6. Cover and simmer for 20 minutes.
  7. Sprinkle each serving with Parmesan Cheese.
  8. Can be served over rice, if desired.

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