Bean and Sausage Soup Recipe

This take on a tasty Bean and Sausage Soup Recipe may be just what you need this winter.
By Jean Teller
September/October 2012

Sausage, tomato, white beans and a handful of herbs make this Bean and Sausage Soup Recipe a real winter treat.
Lori Dunn

Content Tools

Lance Ladue, Essex Junction, Vermont, writes to request a recipe published in the late 1970s in GRIT. It was for a bean and sausage stew/soup that Lance calls “great.”

Pound Cake Recipe Leads Recipe Box Lineup

Bean and Sausage Soup Recipe

1 pound sweet Italian sausage, casings removed
1 onion, chopped
4 cups chicken broth
2 cans (15 ounces each) cannellini, navy or Great Northern beans, rinsed and drained
1 can (14 1/2 ounces) tomatoes, flavored with basil, garlic and oregano, drained

In stockpot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.

Add onion and cook until softened.

Add rest of ingredients, stir and cover. Simmer for 10 to 15 minutes. Yields 4 servings.

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