Sausage Bean Soup
photo by KeeperAtHome
- Ready In:
- 3⁄4 lb polska kielbasa
- 1 large onion (chopped)
- 1 bulb of garlic (peeled and chopped)
- 1 (15 ounce) can butter beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can red kidney beans (light or dark)
- 1 (15 ounce) can whole kernel corn
- 1 (15 1/4 ounce) can carrots (sliced)
- 1 (14 1/2 ounce) can beef broth
- 1 tablespoon fresh basil (minced) (optional) or 1 teaspoon dried basil (optional)
- 2 tablespoons parmesan cheese (shredded) (optional)
- 1 tablespoon coarse sea salt (ground)
- 1 tablespoon five-pepper medley (ground)
- 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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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.
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.
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!
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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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