Bean and Sausage Soup Recipe -
Bean and Sausage Soup Recipe
  • READY IN 17+ hrs

Bean and Sausage Soup

Recipe by  

"Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk - not prepackaged bean soup mix - and save a lot of money! Serve with sliced Italian bread."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    17 hrs 25 mins


  1. Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
  2. Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
  3. In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Don't understand all the whining about this recipe. It is quite good. BUT I did make some adjustments that probably ensured its success. Tomatoes and wine are acidic and will halt the cooking of legumes. Cook the beans for an hour or two; then let them rest in the refrigerator before turning them into the crockpot with the acids. Also because of the long cooking time, don't chop the vegetables--chunk them. Make the pieces big enough to fit on a spoon. Dicing or chopping means they will disintegrate during long cooking time. Finally, I wasn't happy with the consistency at finish. I wanted a thicker soup. So before adding the sausage, I pureed about three cups of beans, then returned the mixture to the soup for the hearty bean soup I was hoping for.

Most Helpful Critical Review
Jan 08, 2004

Soup could be improved by cooking "Beans" completely before adding the tomatoes! Adding tomatoes too soon hardens the shells and makes soup too crunchy! I tried this recipe several times following the directions and the result was the same. Hard Beans!

Aug 27, 2003

Instead of using packaged beans, I used canned beans.Much faster and didn't have to worry about uncooked beans. It was delicious. My husband loves it too. I make it a lot.

Jun 21, 2003

I adapted this recipe for the stovetop, and it couldn't be easier or faster or more delicious! I used canned beans and tomatoes, frozen vegetables for the rest (except onion). And it took only about 1/2 hour to cook on the stovetop!

Jun 21, 2003

It was Great. I only made the following changes: the bean pkge I purchased was 1#; had no white wine at home (so left out) and used only 1# of cajun seasoned sausage, since that is all I had. SDamare (Slidell, LA)

Aug 29, 2002

Overall, a pretty tasty soup. Easy to make, too. The only time-consuming part was preparing the vegetables.

Dec 24, 2005

If I could give this more than 5 stars I would! I didn't add the wine (don't care for it) and I cooked it 2-3 hours longer than it called for. It is the perfect make a day ahead and heat back up soup. My husband and father-in-law are already asking when I am going to make it again.

Oct 04, 2004

This soup was great. We had it on one of the first cool nights of the fall and it was perfect. I substituted the wine with chicken broth and it still tasted good. I also used hot italian pork sausage and removed it from the casings so the soup has sausagey meatballs. Next time I would cut the recipe by a third though because it didn't all fit into my crock pot (I have the larger one) and I had to finish it in a pot on the stove. But I would definitely make this again.


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 1560 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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