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Sausage Bean Soup

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

You’re moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. —Marlene Muckenhirn, Delano, Minnesota
Sausage Bean Soup Recipe photo by Taste of Home

Ingredients

  • 3/4 pound bulk Italian sausage
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (16 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 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain.
  2. Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.
Health Tip: Switch to no-salt-added diced tomatoes and skip the Parmesan cheese to cut about 130mg sodium per serving. Use no-salt-added beans and save almost 300mg more.

Nutrition Facts

1 cup: 268 calories, 13g fat (4g saturated fat), 33mg cholesterol, 908mg sodium, 27g carbohydrate (4g sugars, 7g fiber), 15g protein.

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