11 Reviews of Sausage Bean Soup

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.

From: gwynn

On Feb 16, 2005

I think this soup is wonderfully tasty. I started to put this in the computer but noticed it was already in. It's a great soup. I know you will like it if you try it. Thanks for posting.

From: bert

On Apr 27, 2004

This recipe is super easy to make. I made this last week and enjoyed it very much. The only change was instead of butter beans (which I love and did not have), I added Romano beans. Still wonderful! Thanks for a recipe I will definitely make again.

From: Dreamgoddess

On May 4, 2004

This was easy to make, but I think would benefit greatly from the addition of some salt and pepper.

From: ~Naner~

On May 16, 2005

I removed the casings from the sweet Italian sausage and cooked, crumbled it like hamburger meat. Delicious and came together fast for dinner in less than one hour. Hubby loved it. Served with toasted whole grain English muffins.

From: sugaree

On Feb 21, 2006

Easy, tasty and very filling. Perfect for a cold winter's night with some crusty bread and a glass of red wine.

From: conniecooks

On May 2, 2007

This was very good. I did add a bay leaf, some worcestershire sauce, thyme, & oregano, oh and a dash of hotsauce. I think pasta would be a nice addition also. It is very quick and versatile, a good recipe to build on. Thanks for the posting

From: windhorse23

On Apr 2, 2005

I will make this soup again, primarily because it's low in fat and calories in spite of the sausage. I agree with the other reviewer; I needed to add a few things. In my case it was some onions & peppers (cooked with the sausage and garlic), some salt & pepper, and some extra broth. It was way too thick with just the one can of 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!