Save on Pinterest

Sausage Bean Soup

You’re moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. —Marlene Muckenhirn, Delano, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 3/4 pound bulk Italian sausage
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons shredded Parmesan cheese

Directions

  • In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain.
  • Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.
Health Tip: Switch to no-salt-added diced tomatoes and skip the Parmesan cheese to cut about 130mg sodium per serving. Use no-salt-added beans and save almost 300mg more.
Nutrition Facts
1 cup: 268 calories, 13g fat (4g saturated fat), 33mg cholesterol, 908mg sodium, 27g carbohydrate (4g sugars, 7g fiber), 15g protein.

Recommended Video