Sausage Bean Soup

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

Questions & Replies

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  1. 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.
  2. redwine
    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.
  3. Just Garlic
    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.
  4. KeeperAtHome
    This is from Taste of Home magazine. I make it with 1/2 lb. of turkey sausage. It doesn't make a lot of broth, so if you like more liquidy soups, you may want to increase the broth or tomatoes. A very good and easy recipe. Especially good with Recipe #105616 which is pictured with it in the magazine. Yum!
  5. conniecooks
    This was very good. I did add a bay leaf, some worcestershire sauce, thyme, & oregano, oh and a dash of hotsauce. I think pasta would be a nice addition also. It is very quick and versatile, a good recipe to build on. Thanks for the posting


  1. NurseJaney
    I was about to post this, since I have been making it for years, from one of the magazines - no longer remember which. I have tweaked it a tad, to use the entire pound of Italian sausage, and cannelloni beans instead of butter beans. While the recipe says "simmer for 10 minutes", I have found if you can just leave on VERY low simmer for an hour or more, all the flavors intensify - and I have not found it to be too thick. This and a grilled cheese sandwich make a filling and satisfying "supper" on a frosty winter night.


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