Total Time
25mins
Prep 5 mins
Cook 20 mins

A very hearty, high fiber meal.

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

Ms B. October 26, 2003

I made this according to recipe as I adopted chef Eric Frankel for the Spring Pac 2013 game.This is really hearty, It's great as a cold weather meal. I served it with a slice of Fit for Life's "Genesis" Bread. This recipe could be tweaked according to what meat and beans you have on hand,but.... prepared as written it's 5 stars good ! Thanks for posting a healthy fiber filled soup recipe.

redwine March 24, 2013

I make something very similar all winter--very hearty, very tasty! We make corn bread and serve this in deep bowls over the bread for a great taste combination and to soak up the broth.

Just Garlic May 11, 2009