Sausage Bean Soup
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Sausage Bean Soup is a recipe my cousin Brenda shared with me years ago. It’s perfect for a cool night. When fall arrives, my daughters and I begin to crave this soup.
It’s also a quick and easy soup to prepare, which makes it great for weeknight meals. Rather than dried beans, it uses canned navy beans. And unlike Ham and Beans (which we also love), this soup is not as heavy or filling. Perhaps because of the addition of the vegetables.
Ingredients for Sausage Bean Soup
- ground sausage
- onion
- celery
- carrots
- dried thyme leaves
- dried parsley
- chicken stock
- canned navy beans
- salt and pepper
Instructions
In a medium saucepan brown your sausage. Once the sausage has browned, add onion, celery, carrots, thyme, parsley, and chicken broth to the pot. Stir to combine.Bring all of this to a boil. Next, add in your canned navy beans to the soup. A little tip to make the soup a bit more creamy, is to mash or puree the beans from the third can before you add it to the soup. Finish by seasoning the soup with salt and pepper. Cook till vegetables are tender. This recipe serves 4-6 people.
A Few Tips on Making this Recipe
When shopping for ground sausage, I always look for the lowest fat option I can find. I like using Oldham’s Country Sausage, which has 16 grams of fat. There’s also William’s Country Sausage that boasts a mere 11 grams, if you can find it. (Oddly, I’ve found some of their packages say 16 grams, while others say 11.) With either of these brands, you won’t sacrifice any flavor, and it’s not necessary to drain the fat after cooking. A real plus!
As a time-saver, I will sometimes use frozen mixed vegetables instead of the celery and carrots.
Serve Sausage Bean Soup with thick slabs of Skillet Cornbread.
See more Soup Recipes Here.
Sausage Bean Soup
Equipment
Ingredients
- 1 pound ground sausage
- 1/2 cup minced onion
- 2 stalks celery diced
- 2 large carrots diced
- 2 teaspoons thyme leaves
- 1 teaspoon dried parsley
- 1 quart chicken stock
- 47 oz canned navy beans
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In medium saucepan, brown sausage. Add onion, celery, carrots, thyme, parsley, and chicken broth. Stir to combine. Bring to a boil.
- Add two cans of navy beans to the soup. Puree or mash the beans from the third can and add to soup. Season with salt and pepper. Cook till vegetables are tender. Serves 4-6.
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