Bean Sausage Soup Recipes

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BEAN AND SAUSAGE SOUP



Bean and Sausage Soup image

Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk - not prepackaged bean soup mix - and save a lot of money! Serve with sliced Italian bread.

Provided by Margaret Rolfe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 17h25m

Yield 8

Number Of Ingredients 10

12 ounces dry mixed beans
1 ½ pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine
1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed

Steps:

  • Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
  • Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
  • In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 37.8 g, Cholesterol 66.7 mg, Fat 9.6 g, Fiber 14.2 g, Protein 29.2 g, SaturatedFat 2.5 g, Sodium 1560.2 mg, Sugar 8.7 g

WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained
One 28-ounce can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tablespoons apple cider vinegar
Fresh Parmesan cheese, for serving, optional

Steps:

  • Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
  • Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
  • Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
  • To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

ITALIAN SAUSAGE BEAN SOUP



Italian Sausage Bean Soup image

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. -Glenna Reimer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1100mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein.

BEAN SOUP WITH SAUSAGE



Bean Soup with Sausage image

This soup is so simple to put together with ingredients you might keep on hand, and it's delicious, too. The broth with potato, meat and vegetables makes it so satisfying. -Gail Wilkerson, House Springs, Missouri

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

8 ounces bulk lean turkey breakfast sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 medium potato, peeled and cubed
4 cups water
1 bay leaf
1/2 teaspoon each garlic salt, seasoned salt and pepper
1/2 teaspoon dried thyme
1 can (28 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, cook sausage, onion and green pepper over medium heat 4-6 minutes or until vegetables are tender and sausage is no longer pink, breaking up sausage into crumbles; drain. , Stir in beans, potato, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until potato is tender. Stir in tomatoes and heat through. Remove bay leaf.

Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 645mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

PASTA, SAUSAGE AND BEAN SOUP



Pasta, Sausage and Bean Soup image

A little grated Parmesan sprinkled on top is a nice addition.

Provided by Jean Jamieson

Categories     Soup/Stew     Bean     Pasta     Tomato     Sauté     Quick & Easy     Lunch     Sausage     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 14 1/2-to 16-ounce can diced tomatoes
1 15- to 16-ounce can kidney beans, drained
1 cup elbow macaroni

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
  • Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

SAUSAGE & WHITE BEAN SOUP



Sausage & White Bean Soup image

Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds sweet or hot Italian sausage, in the casing
2 ounces thinly sliced prosciutto ham, minced
2 medium onions, in medium dice
2 medium carrots, peeled and in medium dice
2 medium celery stalks, in medium dice
1 teaspoon dried thyme leaves
3 (15.8 ounce) cans great Northern or other white beans, undrained
1 quart chicken broth (carton or can)

Steps:

  • Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
  • Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 40.3 g, Cholesterol 70.9 mg, Fat 33 g, Fiber 9.3 g, Protein 26.4 g, SaturatedFat 11.2 g, Sodium 785.9 mg, Sugar 2.1 g

SAUSAGE-BEAN SOUP



Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

Steps:

  • Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
  • For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE



Smoky Black-Bean Soup with Sausage image

Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.

Provided by Sarah Carey

Categories     Soup Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons vegetable oil
2 links andouille sausage (6 ounces), cut into 1/4-inch-thick slices (1 heaping cup)
1 bunch scallions, sliced (1 cup)
1/4 cup thinly sliced celery (from 1 stalk), plus leaves for serving
1/2 teaspoon dried thyme
1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
2 cans (each 15 ounces) black beans
Kosher salt and freshly ground pepper
2 tablespoons sour cream, for serving
Watercress, for serving (optional)

Steps:

  • Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
  • Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
  • Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

SAUSAGE AND NAVY BEAN SOUP RECIPE



Sausage and Navy Bean Soup Recipe image

Please up to twelve people with our Sausage and Navy Bean Soup Recipe. This hearty Sausage and Navy Bean Soup is finished with a touch of grated Parmesan.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 12 servings, about 1-1/3 cups each

Number Of Ingredients 12

2 Tbsp. olive oil
2 onions, chopped
4 carrots, peeled, chopped
5 cups loosely packed chopped stemmed kale
4 cloves garlic, minced
1 lb. dried navy beans, soaked 8 hours
1-1/2 qt. (6 cups) water
1 bay leaf
1 tsp. chopped fresh rosemary
3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Turkey Sausage, cut lengthwise in half, then sliced crosswise
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large stock pot on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add carrots, kale and garlic; cook 10 min. or until kale is wilted, stirring occasionally.
  • Add beans, water, bay leaf and rosemary; stir. Bring to boil; simmer on medium-low heat 30 min. or until beans are tender. Add chicken broth and sausage; cook 15 min. Remove and discard bay leaf.
  • Serve soup topped with cheese.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 15 g

GERMAN BEAN AND SAUSAGE SOUP



German Bean and Sausage Soup image

Another addition to my 2005 World Tour collection. Quick and easy, this looks like a great mid-week supper.

Provided by justcallmetoni

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 teaspoon oil
1/3 cup onion, chopped
2/3 cup carrot, sliced 1/8 to 1/4 inch thick
1 cup potato, cubed into 3/4 to 1 inch pieces
2 tablespoons fresh parsley, chopped
2 teaspoons fresh parsley, chopped
1/4 teaspoon dried marjoram (optional)
1 1/4 cups beef broth or 1 1/4 cups chicken broth
6 ounces smoked turkey kielbasa, cut into 1/2 inch slices
1 (15 ounce) can great northern beans, undrained
1 cup canned cut green beans, undrained
salt
pepper

Steps:

  • Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
  • Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
  • Add sausage and green beans. Cook until thoroughly heated.

Nutrition Facts : Calories 253.9, Fat 9, SaturatedFat 2.9, Cholesterol 29.6, Sodium 782.7, Carbohydrate 30.5, Fiber 8.1, Sugar 2, Protein 14.5

WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 9

3/4 pound sausage (removed from casings)
1 small chopped onion
2 minced garlic cloves
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) reduced-sodium beef or chicken broth
1 can (19 ounces) cannellini beans, drained and rinsed
Coarse salt and ground pepper
1 tablespoon chopped fresh basil, plus more for garnish
Grated Parmesan, for garnish

Steps:

  • In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.
  • Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.
  • Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

Nutrition Facts : Calories 390 g, Fat 8 g, Fiber 10 g, Protein 30 g

SAUSAGE AND BEAN SOUP



Sausage and Bean Soup image

Great for a cold winter evening. This recipe is from my Dad, whom I learned to cook from. Leftovers freeze well for another meal.

Provided by momstar

Categories     Beans

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup small white beans, rinsed,and drained
2 cups water
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
3 leeks, sliced (use part of green tops)
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1/2 cup chopped parsley
1 (49 1/2 ounce) can chicken broth
2 medium potatoes, diced
1/4 teaspoon dried thyme leaves
1 lb Polish sausage or 1 lb smoked bratwurst, sliced about 1/4 inch thick

Steps:

  • Bring beans and water to boiling in a medium saucepan.
  • Boil briskly for 2 minutes, remove from heat let stand, covered for 1 hour.
  • In a large pot melt butter over medium heat.
  • Cook onion, leeks, celery, and carrots, stirring, until onion is soft.
  • Mix in parsley, broth, beans and their liquid, potatoes and thyme.
  • Bring to boiling, cover, reduce heat, and simmer until beans are tender about 21/2 hours.
  • Add sausage slices.
  • Cover and simmer 20 minites.
  • Taste and add salt if needed.

Nutrition Facts : Calories 708.5, Fat 41.2, SaturatedFat 16.1, Cholesterol 94.8, Sodium 2269.7, Carbohydrate 51.8, Fiber 8.6, Sugar 7.8, Protein 32.6

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