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Italian Sausage Bean Soup

 Italian Sausage Bean Soup
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
8 ServingsPrep: 20 min. Cook: 1-1/2 hours

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

Directions

  • In a Dutch oven, cook sausage and onion over medium heat until meat
  • is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and
  • rosemary. Bring to a boil. Reduce heat; cover and simmer for 45
  • minutes.
  • 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).

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Italian Sausage Bean Soup (continued)

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.