Sausage and Bean Soup Recipe

Sausage and Bean Soup Recipe photo by Taste of Home

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“I love to prepare this soup when the weather turns crisp," writes Joan Hallford from North Richland Hills, Texas. "It tastes like it has simmered away all day on the stove, but is ready in less than half an hour. It's become a real family favorite.”

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Sausage and Bean Soup Recipe

Prep: 15 min. Cook: 25 min.

Yield: 5 Servings

15 25 40

Ingredients

2 bacon strips, diced
1/2 cup chopped onion
1 cup thinly sliced halved fresh carrots
1 cup cubed peeled potatoes
3 cups water
8 ounces smoked Polish sausage, halved and thinly sliced
2 cups frozen cut green beans, thawed
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram

Directions

In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings until tender. Stir in carrots and potatoes; cook for 2 minutes. Add water; bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until vegetables are tender.
Stir in the sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon. Yield: 5 servings.

Nutritional Facts 1-1/3 cups equals 305 calories, 17 g fat (6 g saturated fat), 38 mg cholesterol, 1,000 mg sodium, 26 g carbohydrate, 6 g fiber, 12 g protein.

Originally published as Sausage and Bean Soup in Simple & Delicious September/October 2008, p50

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)