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!
A Delicious Sausage and Bean Soup
I’m a soup kind of girl, what can I say. I love a good hearty soup, especially the ones that are filling, satisfying and comforting. This bean soup is the perfect example of a such a soup. I’m talking about lots of bold flavors in this soup, the kind of soup you can’t stop eating it, it’s so good.
To me, soup should be a whole meal. Which is what this bean soup is. You can have it with a good crusty bread that you can dip into this soup, but when you’re done, unless you’re going for a second bowl, you won’t want anything else. It’s satisfying on its own, it’s made with beans, sausages and it’s loaded with veggies. It’s a healthy kind of soup.
Ingredients You Need To Make Sausage and Bean Soup
Here’s what you’ll need. Make sure to scroll down below for complete printable recipe with video.
- Beans – you’ll need lots of beans for this soup, use your favorites. I used red kidney beans, cannellini beans and navy beans.
- Vegetables – the usual soup veggies such as onions, carrots, celery and peppers.
- Garlic – I add garlic to pretty anything.
- Olive oil – you need a bit of oil to cook the sausage and vegetables in.
- Sausage – I used an old fashioned farmers sausage, but use your favorite! A smoked sausage would be great as well.
- Chicken broth – low sodium or no sodium added. Feel free to replace this with beef broth or vegetable broth.
- Spices and herbs – you’ll need salt and pepper and some paprika. For herbs I used fresh thyme, bay leaves and parsley.
How To Make Sausage and Bean Soup
This soup is extremely easy to make.
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.
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.
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.
Add beans and finish soup: Add the beans to the soup and continue cooking, uncovered, for another 10 minutes longer.
Garnish and serve: Garnish the soup with fresh parsley and serve.
Can I Make This Bean Soup In The Instant Pot?
Yes, absolutely you can. This soup is ideal for instant pot. Here’s how:
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.
Can I Make This Bean Soup In The Slow Cooker?
Yes, for sure. Here’s how:
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.
How To Store Bean Soup
This recipe makes a pretty decent amount of soup, so if you some leftovers, I have a few options for you.
This soup will stay good for 3-4 days in an airtight container stored in your fridge.
You can definitely store your soup in the freezer if you’d like. You can store it either in a large airtight container, or in smaller individual containers. Thaw either in the microwave or on the stovetop over medium heat. This soup will last 2-3 months frozen.
Craving More Soup Recipes? Try These:
- Ham and Bean Soup
- Avgolemono Soup
- Vegetable Beef Soup
- Instant Pot Zuppa Toscana
- Red Lentil and Chicken Soup
- Beef Barley Soup
- Cabbage Soup
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Sausage and Bean Soup
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 stalks 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
- 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.
- 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.
- 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.
- Add beans and finish soup: Add the beans to the soup and continue cooking, uncovered, for another 10 minutes longer.
- Garnish and serve: Garnish the soup with fresh parsley and serve.
Video
Recipe Notes
- 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.Â
- 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.
Hi, I’m from the Netherlands and am wondering what Navy beans are? We have all kinds of beans here, but never heard of Navy beans. 😀
Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavored beans that are dense and smooth.
Thanks. Will look for something like it here.
Yum! We’ll be making this again. Thanks for another delicious meal.
So happy you liked it!