Recipe: Appetizing Sausage Bean Soup

Recipe: Appetizing Sausage Bean Soup Delicious, fresh and tasty.

Sausage Bean Soup. Get Inspired On Our Official Website Today! Stir in beans, tomatoes, basil and broth; bring to a boil. Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans.

Can I Make This Bean Soup In The Instant Pot?

This soup is ideal for instant pot.

Here's how: Set the instant pot on to the Saute function.

You can have Sausage Bean Soup using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sausage Bean Soup

1. You need of Water.

2. It’s of Season salt.

3. You need of Ground thyme.

4. Prepare of Pepper.

5. It’s of Original Ranch Style Beans.

6. You need of Diced Tomatoes (1 fire roasted, 1 regular).

7. Prepare of Jimmy Dean Hot Sausage.

8. It’s of Baking potato.

Put corn, carrots, and beans in a strainer, rinse well and set aside.

In a large saucepan on a medium heat, add sausage, stir until it "sweats", then add onion and saute until both are lightly charred.

A snap to throw together, this bean and sausage soup is an excellent dish for a fall evening or a snow day.

This hearty recipe calls for several kinds of canned beans—including lima beans, great northern beans, and small red beans—as well as smoked sausage, vegetables, and basic seasonings.

Sausage Bean Soup instructions

1. In a 4 qt. pot, cook the sausage on medium heat until it is browned and cooked through. Drain grease..

2. Add the beans, diced tomatoes, seasonings, and water into the pot..

3. Mix ingredients then bring the pot up to a boil. Reduce heat, cover with a sheet of tin foil, and let simmer for an hour..

4. Cut up the potatoe into evenly sized 1" cubes. Lightly salt..

5. Add the potatoes to the pot, stir, and continue cooking covered until potatoes are done..

Italian sausage is added in the final stage to this mixed bean and vegetable soup prepared in a slow cooker.

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink.

Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary.

Return the sausage to the pot and bring to a boil.

Stir in the kale, heavy cream and apple cider vinegar.