Sausage Bean Soup

From: Tlharin

On May 11, 2009

I make something very similar all winter--very hearty, very tasty! We make corn bread and serve this in deep bowls over the bread for a great taste combination and to soak up the broth.

From: KeeperAtHome

On May 5, 2009

This is from Taste of Home magazine. I make it with 1/2 lb. of turkey sausage. It doesn't make a lot of broth, so if you like more liquidy soups, you may want to increase the broth or tomatoes. A very good and easy recipe. Especially good with Italian Grilled Cheese Sandwiches which is pictured with it in the magazine. Yum!

From: ms_bold

On Oct 26, 2003

I really liked the flavor of this soup. The beans added an extra 'heartiness' that seemed to be lacking in the pasta versions of sausage soup. I used sweet Italian sausage and roasted garlic (left over from another recipe). Another change that I made was to sub cannellini beans for the black beans (I thought I had black in the pantry, but...?). I added a handful of baby spinach and a dash of balsamic vinegar, as well. If I would have had some zucchini, I would have added slices of that, as well. My husband loved this served with crusty bread for an easy Sunday night supper. I will be making this again.

From: NurseJaney

On Sep 22, 2006

I was about to post this, since I have been making it for years, from one of the magazines - no longer remember which. I have tweaked it a tad, to use the entire pound of Italian sausage, and cannelloni beans instead of butter beans. While the recipe says "simmer for 10 minutes", I have found if you can just leave on VERY low simmer for an hour or more, all the flavors intensify - and I have not found it to be too thick. This and a grilled cheese sandwich make a filling and satisfying "supper" on a frosty winter night.