This Sausage Bean Soup recipe is perfect for cool fall days and makes a hearty winter soup as well. I love most any kind of soup and this one will definitely hit the spot. Just add some cornbread or a grilled cheese sandwich for a meal. This soup will keep for several days in the refrigerator and freezes well. A satisfying dish your family will love.

1 pound pork sausage
1 small onion, chopped
1 green pepper, chopped
1 cup chopped celery
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can navy beans, drained and rinsed
1 (14.5 ounce) can kidney beans, drained and rinsed
1 cup chopped baby spinach, (optional)
2 potatoes, peeled and cubed
2 cups water
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon thyme
1 bay leaf



Brown sausage, onion, green pepper and celery in a skillet. Drain. Combine browned ingredients with all other ingredients in a large pot on top of the stove and simmer for about one hour or until potatoes are done. Makes approximately 10 cups of soup. Enjoy!

Note: This could be done in the crock pot, too. Just add your cooked sausage mixture to crock pot along with other ingredients and cook on high for about 4 hours or low for 6.

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The Southern Lacy Cooks Sausage and Bean Soup

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One Comment

  1. Kay Bostwick says:

    My kind of soup.

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