Bean and Sausage Soup Recipe

By Jean Teller
Published on July 31, 2012
article image
Lori Dunn
Sausage, tomato, white beans and a handful of herbs make this Bean and Sausage Soup Recipe a real winter treat.

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.”

MAIN ARTICLE:
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.

Online Store Logo
Need Help? Call 1-866-803-7096