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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.

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Reviews

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Average Rating:
  • Joan
    Oct 12, 2020

    Tasteeeeee! Used 1 really hot Italian sausage and one mild. The only thing I would do differently would be to add a bit more tomato - perhaps tomato paste? The hubs devoured it. A quick fix on the 1st really cold night we've had so far here in Philadelphia. I usually make bean soups with dry beans and soak overnight, etc.....but this was wonderful and I had everything at hand!

  • amehart
    Mar 3, 2020

    Very easy to make and lends itself to tailoring it to your own taste. I made as is and tasted and found it was a little bland, as other mentioned. So I did add a can of diced jalapenos and some extra seasonings and that made it great for us. The basic recipe is good and you can add what your family likes - so fast and easy too.

  • Bugsli
    Jan 26, 2020

    Super. I added 1/2 green and 1/2 red pepper; 1 medium zucchini; my own salt free turkey broth; about 1.5 C cooked, chopped spaghetti that was a left over -.why not and I used a whole pound of Italian sausage. I think you could anything you want to this. We have to watch our salt intake so this winds up being about 600 mg/serving.

  • jkcoach98
    Jun 27, 2019

    I found this to be very bland. I wish I had read the review from jessicadidion before making this because my family does enjoy a good bean soup. If I make this again, I will follow her suggestions.

  • blufftonnative
    Mar 12, 2018

    The misses and I both loved it. Maybe a slight bit salty but we didn't use no salt or low salt canned items.

  • RLSM
    Feb 24, 2018

    This was very good soup! I didn't have butter beans so used Northern beans and added salt free Italian seasoning blend. Also boiled some elbow pasta that we put into the bottom of our bowls before adding soup on top. This was a delicious soup on a cold Michigan winter day!

  • Sunshinebakerpa
    Feb 10, 2018

    It's too salty and does not have a lot of flavor. I used fresh basil, low sodium broth and Italian spiced tomatoes.

  • ksandjs1
    Jan 31, 2018

    No comment left

  • DuckyD
    Oct 23, 2017

    No comment left

  • JGa2595176
    Jan 8, 2017

    Delicious, fast and super easy. Big win tonight at dinner, even the kids ate their portions! I added a summer squash and used a can of medium Rotel instead of just diced tomatoes. Very yummy. Thanks for posting!