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4.7 from 120 votes

Sausage and Bean Soup

This Sausage and Bean Soup is hearty, cozy and delicious that's quick to make and perfect for a weeknight! It's a total meal in a bowl, not only comforting, but leaves your home smelling amazing!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8
Calories: 386 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoon olive oil
  • 10 ounce sausage I used old fashioned farmers sausage
  • 1 medium onion chopped
  • 2 medium carrots peeled and chopped
  • 3 talks celery chopped
  • 1 red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme fresh, chopped
  • 2 bay leaves
  • 8 cups chicken broth low sodium or no sodium added
  • 15 ounce Navy beans 1 can, drained and rinsed
  • 15 ounce red kidney beans 1 can, drained and rinsed
  • 15 ounce cannellini beans 1 can, drained and rinsed
  • 1 tablespoon parsley fresh, chopped

Instructions

    Cup of Yum
  1. Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot. Add the sausage and cook until browned. If the sausage you're using is fatty, you might need to drain some of the fat.
  2. Saute veggies: Add the onion, carrots, bell pepper, celery, salt, pepper, paprika and thyme to the pot. Stir everything together and cook for about 8 minutes or until the vegetables soften. Stir in the garlic.
  3. Add broth and cook: Add the bay leaves and chicken broth to the pot, Bring to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.
  4. Add beans and finish soup: Add the beans to the soup and continue cooking, uncovered, for another 10 minutes longer.
  5. Garnish and serve: Garnish the soup with fresh parsley and serve.

Notes

  • How To Make This Bean Soup In The Instant Pot:
  • How To Make This Bean Soup In The Slow Cooker:
  • Sausages you can use: Italian sausage, chicken sausage, kielbasa, andouille, or any smoked sausage.
  • Set the instant pot on to the Saute function. Heat the oil, then add the sausage and cook for 5 minutes until browned. Add the onion, carrots, bell pepper, celery, garlic, spices and herbs and saute for another 5 minutes until the vegetables have softened and are translucent. Turn off the pot.
  • Add the chicken broth, bay leaves and beans to the pot. Cover the IP with the lid and seal to lock. Press the manual pressure cook button and set the timer to 15 minutes. 
  • Let the pressure release naturally for 10 minutes, move the valve to "venting" to release the rest of the pressure. Remove the lid, garnish with parsley and serve.
  • Heat the olive oil in a large skillet and cook the sausage until browned, over medium-high heat. Transfer the sausage to your slow cooker. Add the rest of the ingredients to the slow cooker, except the parsley. Stir everything together.
  • Cover the slow cooker and cook on HIGH for 4 to 6 hours, or on LOW for 8 hours, or until the beans and vegetables are tender.
  • Garnish with parsley and serve.

Nutrition Information

Serving 1serving Calories 386kcal (19%) Carbohydrates 42g (14%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 24mg (8%) Sodium 811mg (34%) Potassium 857mg (24%) Fiber 13g (52%) Sugar 2g (4%) Vitamin A 3245IU (65%) Vitamin C 24mg (27%) Calcium 113mg (11%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 386

% Daily Value*

Serving 1serving
Calories 386kcal 19%
Carbohydrates 42g 14%
Protein 22g 44%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 24mg 8%
Sodium 811mg 34%
Potassium 857mg 18%
Fiber 13g 52%
Sugar 2g 4%
Vitamin A 3245IU 65%
Vitamin C 24mg 27%
Calcium 113mg 11%
Iron 5.2mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.