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5
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Sausage and Bean Soup
This delicious soup is easy to prepare and perfect for a chilly day. It's also a great way to use up leftover sausage and beans.
Course
Soup
Cuisine
American
Keyword
beans, sausage
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
2321
kcal
Author
Corrie
Ingredients
1
pound
sausage
sliced
4
cups
cooked beans
canned or dried
1
onion
chopped
2
carrots
chopped
1
14½-ounce can diced tomatoes
Instructions
In a large pot, cook the sausage over medium heat until browned.
Add the onion and carrots, cooking until softened.
Stir in the beans and tomatoes.
Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
Season with salt and pepper to taste and serve.
Notes
Use a slow cooker for added convenience and richer flavors.
Spice up the soup with a pinch of red pepper flakes or hot sauce.
Add leafy greens, such as spinach or kale, for extra nutrients.
For a thicker soup, mash or blend a portion of the beans before adding them.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories:
2321
kcal
|
Carbohydrates:
177
g
|
Protein:
128
g
|
Fat:
124
g
|
Saturated Fat:
41
g
|
Polyunsaturated Fat:
17
g
|
Monounsaturated Fat:
54
g
|
Trans Fat:
1
g
|
Cholesterol:
327
mg
|
Sodium:
2990
mg
|
Potassium:
3825
mg
|
Fiber:
67
g
|
Sugar:
27
g
|
Vitamin A:
20918
IU
|
Vitamin C:
27
mg
|
Calcium:
325
mg
|
Iron:
17
mg