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Bean Sausage Soup Recipe

Bean Sausage Soup Recipe

I made this colorful, robust stew often when our three kids were living at home. Since it calls for lots of canned vegetables, it stirs up in a jiffy. It's versatile, too-you can substitute cubed turkey, chicken, ham or beef for the sausage. Plus, you can replace the beans with other vegetables of your choice.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:6-8 servings


  • 1 pound smoked sausage, halved and cut into 1/4-inch slices
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) lima beans, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional


  • 1. In a large saucepan, combine the first eight ingredients. Heat through. Serve with rice if desired. Yield: 6-8 servings (2 quarts).

Nutritional Facts

1 serving (1 cup) equals 341 calories, 16 g fat (6 g saturated fat), 38 mg cholesterol, 1,470 mg sodium, 31 g carbohydrate, 8 g fiber, 16 g protein.

Reviews for Bean Sausage Soup

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Reviewed Oct. 29, 2015

"thought this was a very good recipe cooked it up today for relatives they loved it!"

Reviewed Feb. 27, 2015

"This was ok. Not really a soup though."

Reviewed Mar. 26, 2014

"very good."

Reviewed Feb. 21, 2009

"I used one 28 ounce can of diced tomatoes. Also added one cup of chicken broth. Tasted rather bland, so I added one teaspoon each of: chili powder, cumin, garlic powder, and corriander. Also added some chopped onion and red pepper. Simmered for about 30 minutes to one hour."

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