Tomato Bean Soup

Total Time

Prep: 15 min. + standing Cook: 2-1/4 hours


14 servings (3-1/2 quarts)

Updated: Oct. 23, 2022
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


  • 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 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


  1. 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.
  2. 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.
  3. Meanwhile, in a large skillet, cook bacon, onion, celery and carrots 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.

Nutrition Facts

1 cup: 234 calories, 7g fat (3g saturated fat), 18mg cholesterol, 849mg sodium, 31g carbohydrate (7g sugars, 9g fiber), 13g protein.