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Tomato Bean Soup

 Tomato Bean Soup
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."—Diane Antonioli, Marmora, New Jersey
12-14 ServingsPrep: 15 min + standing Cook: 2 hr 15 min.


  • 1 pound dried great northern beans
  • 4 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 7 bacon strips, diced
  • 3 cups thinly sliced onion
  • 2 cups thinly sliced celery
  • 2 large carrots, thinly sliced
  • 1/2 pound fully cooked Johnsonville® Smoked Sausage, diced
  • 4 garlic cloves, minced
  • 2 teaspoons sugar
  • 2 cans (28 ounces each) diced tomatoes, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce


  • Place beans in a Dutch over or soup kettle; add water to cover by 2
  • in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover
  • and let stand for 1 hour.
  • Drain beans and discard liquid; return beans to Dutch oven. Add
  • broth, water and bay leaves; bring to a boil. Reduce heat; cover and
  • simmer for 1-1/4 hours or until the beans are tender.
  • Meanwhile, in a large skillet, cook bacon, onion, celery and carrots

2 of 2

Tomato Bean Soup (continued)

Directions (continued)

  • until vegetables are crisp-tender, about 12 minutes. Add sausage,
  • garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to
  • Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer,
  • uncovered, for 45 minutes or until beans begin to bread apart and
  • soup thickens, stirring occasionally. Add salt, pepper and pepper
  • sauce. Discard bay leaves before serving. Yield: 12-14 servings
  • (3-1/2 quarts).