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Red Bean 'N' Sausage Soup Recipe

Red Bean 'N' Sausage Soup Recipe

"We have many cold months in Idaho, and hearty soups served with hot rolls help warm us up," writes Tami Christman from her home in Soda Springs. "My mom got the recipe for this delicious soup—chock-full of kidney beans, apples and turkey sausage—at a country restaurant in Lima, Montana. Guests always ask for a copy."
TOTAL TIME: Prep: 10 min. Cook: 55 min. YIELD:8 servings


  • 1 pound turkey Italian sausage links, casings removed
  • 1 medium onion, diced
  • 3 cups chicken broth
  • 3 medium tart apples, peeled and chopped
  • 1 can (14-1/2 ounces) crushed tomatoes, undrained
  • 2 tablespoons cider vinegar
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons brown sugar
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained


  • 1. In a large saucepan or soup kettle, cook the sausage and onion until meat is no longer pink; drain. Add the next 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Add beans; heat through. Yield: 8 servings (2 quarts).

Nutritional Facts

One serving (1 cup) equals 232 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 1,132 mg sodium, 29 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fruit, 1/2 starch.

Reviews for Red Bean 'N' Sausage Soup

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Reviewed Jan. 13, 2016

"Good, solid recipe. I do agree with a previous reviewer that I wish the onion and apples particularly hadn't been quite so cooked. I did make a handful of changes based on what was in my pantry/fridge - I used Gala apples, sweet italian sausage, vegetable broth, and I added the beans with the majority of the other ingredients. If I made this recipe again, I would add more root vegetables - carrots, potatoes, turnips - but I also like a very thick soup, more stew-like. Both my kids ate a decent portion of it, and my husband also liked the recipe, but would have also liked more vegetables in it."

Reviewed Nov. 24, 2013 Edited Jan. 29, 2016

"Pretty good. I kind of wished the apple and onion hadn't been quite so cooked, so they could've been tasted more.

Update: I made this again, this time browning the sausage alone first, then adding the onion and peppers (way more than a few tablespoons, lol!) to cook just until the crisp is taken off, then adding everything else and just heating through. No extended boil. I really liked being able to taste the apples and onions and peppers more this way. It made for a delicious light soup. Could've done with a bit less apple."

Reviewed May. 2, 2012

"I have made this several times and we love it!"

Reviewed Feb. 10, 2010

"This is absolutely wonderful soup! I made a double batch of this & wish I would have quadrupled it. I did not double the sausage or apples, though & it was just right. Love it :)"

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