- 3/4 pound Johnsonville® Mild Italian Links
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (15-1/2 ounces) butter beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 tablespoons shredded Parmesan cheese
- In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 4-6 servings.
Reviews for Sausage Bean Soup
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"Such a wonderful soup. I added 1 tsp of beef bouillon and an 8 oz can of tomato sauce. Also used northern beans. It turned out really delicious and leftovers were even better! A definite keeper!!"
"Loved this soup! So tasty!"
"My husband loves this recipe!"
"I used turkey sausage. You could also use smoked turkey kielbasa. It was very good and I enjoyed it very much."
"Tasty, easy to make. Used northern beans in place of the butter beans."