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Country Sausage Soup Recipe

Country Sausage Soup Recipe

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.—Grace Meyer, Galva, Kansas
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 3/4 pound bulk pork sausage
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon dried thyme
  • 3/4 to 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions

  • 1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through. Yield: 4 servings.

Nutritional Facts

1 serving (1-1/2 cups) equals 387 calories, 18 g fat (6 g saturated fat), 31 mg cholesterol, 1,279 mg sodium, 39 g carbohydrate, 11 g fiber, 17 g protein.

Reviews for Country Sausage Soup

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MY REVIEW
Reviewed Jan. 21, 2016

"A soup with wonderful flavor! I cut the thyme in half just because I'm not a real fan of thyme. I do think it needs to be there just not as much!"

MY REVIEW
Reviewed Apr. 5, 2014

"I can't believe how good this soup is with so few ingredients! I did add some frozen spinach and canned fire roasted tomatoes with seasonings but kept everything else the same. I will definitely be making this again. Serve with some crusty bread for a delicious meal!"

MY REVIEW
Reviewed Jan. 9, 2014

"I have been making this soup since I first saw it in your magazine in 2011. It is so easy and so good."

MY REVIEW
Reviewed Jan. 12, 2011

"This is an amazingly easy, flavorful soup. I sometimes leave out the rosemary cuz my family isn't crazy for it. You won't even miss it."

MY REVIEW
Reviewed Mar. 20, 2009

"This is one of the best soups I have ever tasted! I get requests every week for it and if I don't eat quick there is none left. I usually serve it with french bread."

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