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Italian Sausage Bean Soup Recipe
Italian Sausage Bean Soup Recipe photo by Taste of Home

Italian Sausage Bean Soup Recipe

Publisher Photo
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things like baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 pound Johnsonville® Mild Ground 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

Nutritional Facts

1-1/2 cups equals 339 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 1,100 mg sodium, 48 g carbohydrate, 11 g fiber, 19 g protein.

Directions

  1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  3. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).
Originally published as Italian Sausage Bean Soup in Country Woman October/November 2008, p27

Nutritional Facts

1-1/2 cups equals 339 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 1,100 mg sodium, 48 g carbohydrate, 11 g fiber, 19 g protein.

Reviews for Italian Sausage Bean Soup

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 4, 2014

"I'm wondering if anyone has used quinoa in this soup recipe rather than barley?"

MY REVIEW
Reviewed Oct. 26, 2013

"I used 1/2 spicy & 1/2 mild Italian sausage, a variety of canned beans (white & red kidney & black beans), and fresh garden tomatoes. This might be the best soup I've ever eaten! It will definitely be one recipe I'll return to time and again."

MY REVIEW
Reviewed Apr. 7, 2012

"Easy and very yummy."

MY REVIEW
Reviewed Mar. 8, 2012

"

Very hearty and flavorful. I like the way the barley absorbs some of the broth. I used turkey Italian sausage - less fat but same flavor. Used spinach rather than kale. Delish!

"

MY REVIEW
Reviewed Jan. 31, 2012

"EAsy to make, healthy & really delicious. Will make this a regular."

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