Sausage Bean Soup Recipe

Lisa Grant | Jersey Girl Cooks

Savory Sausage Bean Soup will warm you up this frigid winter. The whole family will be clamoring for more!

Sausage Bean Soup Photo

The minute the weather gets chilly I crave making big pots of soup.  In all honesty, I could probably eat soup five times a week in the fall and winter.  With my family’s busy schedule I tend to make a big pot of soup once a week and there are plenty of leftovers for our nights on the run.  We’re usually running from one place to another quite often so it’s comforting to know I can have dinner pulled from the fridge and heated up in minutes.

When I cook soup, I often make two batches. One goes in the freezer and the other stays in the refrigerator. This hearty soup contains meat, beans and veggies so it is a hearty meal. It can be served with a loaf of bread or English muffins on the side and everyone is happy. If I feel ambitious enough, I might even make grilled cheese to go with it. But I really don’t think it is necessary.

Sausage Bean Soup Picture

While this meal is simple to make, it does take some time. But it’s the type of cooking you do when you are working from home, doing laundry or cleaning the house. Once it is in the pot it doesn’t require too much love. Just stir every 20 minutes or so and it cooks itself. Just make sure to keep it on low as you don’t want the bottom of your pot to burn. 

I used smoked turkey kielbasa in this recipe but you could use any type of smoked sausage. You can even leave the meat out to make it a vegetarian meal. Just remember to replace the chicken broth with vegetable broth.

I have soup on my agenda quite often.  I know I will be making Potato Leek SoupTomato Soup with Rice and Spinach and  Slow Cooker chicken tortilla Soup in my near future.

What’s your favorite kind of soup?

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Sausage Bean Soup Recipe

    8 Servings


  • 16 ounces Mixed Dried Beans
  • 1 tablespoon Canola Oil
  • 1 cup Onion, chopped
  • 1 cup Celery
  • 1 cup Carrot, chopped
  • 12 ounces Smoked Sausage
  • 1 tablespoon Dried Thyme
  • 8-10 cups Low Sodium Chicken Broth
  • 2 tablespoons Tomato Paste
  • extra Boiling Water, if necessary
  • Salt, to taste
  • Black Pepper, to taste


  1. Soak dried beans in a pot of water overnight. Rinse and drain in a colander before using.
  2. In a large soup pot, heat oil on medium heat and saute onions, celery, and carrots for 10 minutes or until soft.  
  3. Add smoked sausage and cook for another few minutes. Add thyme, broth, tomato paste and beans.  Cover and bring to boil. Reduce heat and simmer for 2 1/2 to 3 hours making sure to stir occasionally.
  4. Add extra water if necessary if soup becomes too thick. Add salt and cayenne pepper to taste


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Related Recipes:
Soup Recipes, Easy Dinner Recipes, Easy Recipes, Bean Recipes, Sausage Recipes, Winter Recipes, Lunch Recipes, Freezer Meal Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lisa Grant
Recipe Yields: 8 servings
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 195 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 176
Calories 311

% Daily Value*
Total Fat 22g
  Saturated Fat 0g
Sodium 804mg
Total Carbohydrate 51g
  Dietary Fiber 32g
  Sugars 4g
Protein 25g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lisa Grant

About Lisa

Like all moms, Lisa needs quick and easy dinners during the week for her busy family. As our Easy Dinners Fanatic, she creates meals that you can make between soccer and band practice that are full of flavor and good for you too. You can see more from Lisa on Jersey Girl Cooks.

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