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Bean Sausage Soup

I made this colorful, robust stew often when our three kids were living at home. Since it calls for lots of canned vegetables, it stirs up in a jiffy. It's versatile, too-you can substitute cubed turkey, chicken, ham or beef for the sausage. Plus, you can replace the beans with other vegetables of your choice.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6-8 servings (2 quarts)


  • 1 pound smoked sausage, halved and cut into 1/4-inch slices
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) lima beans, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional


  • In a large saucepan, combine the first eight ingredients. Heat through. Serve with rice if desired.
Nutrition Facts
1 cup: 341 calories, 16g fat (6g saturated fat), 38mg cholesterol, 1470mg sodium, 31g carbohydrate (4g sugars, 8g fiber), 16g protein.

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Average Rating:
  • lisalady
    Jan 13, 2019

    I've made this for years, and my family loves it. I substitute green beans for lima beans. I also add pepper, oregano, minced onion and a tbsp of beef bouillion.

  • debpenns
    Oct 29, 2015

    No comment left

  • pajamaangel
    Feb 27, 2015

    This was ok. Not really a soup though.

  • daisey5
    Mar 26, 2014

    very good.

  • bbgray
    Sep 13, 2009

    No comment left

  • pamjon1
    Aug 1, 2009

    No comment left

  • dianepdk
    Feb 21, 2009

    I used one 28 ounce can of diced tomatoes. Also added one cup of chicken broth. Tasted rather bland, so I added one teaspoon each of: chili powder, cumin, garlic powder, and corriander. Also added some chopped onion and red pepper. Simmered for about 30 minutes to one hour.

  • Pam
    Aug 19, 2006

    No comment left