With this quick and easy Sausage & Bean Soup, supper’s on the table in under thirty minutes!
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This soup starts with the unusual ingredient of bulk breakfast sausage. You can use mild or hot, whichever you prefer.
Add in some diced tomatoes and some great seasoning like rosemary and hot paprika.
You really can’t get any easier with this recipe. The soup is rich and full of flavor, but is ready in mere minutes!
Serve this with some of my Skillet Cheddar Biscuits!
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Sausage and Bean Soup
Ingredients
- 1 lb bulk breakfast sausage, hot or mild, whichever you prefer
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 oz diced tomatoes
- 30 oz tri-colored kidney beans
- 1/2 teaspoon hot paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon rosemary leaves, fresh is preferred
- 2 c chicken broth
- 1 c fresh or frozen spinach
- Parmesan cheese for topping
Instructions
- To begin, sauté the sausage, onion, and garlic together, breaking up the sausage as it cooks. Cook this until the onion and garlic are tender and the sausage is browned, about 5 minutes.
- Drain off any excess grease.
- Add in the diced tomatoes, cook 5 minutes.
- Add in the kidney beans, seasonings, and broth. Stir these together, cover, and cook for 5 minutes.
- Stir in the spinach and cook for 2 more minutes.
- Serve topped with a sprinkle of shredded Parmesan cheese.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
This recipe was shared in Meal Plan Monday.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork