Black Bean Italian Sausage Soup Recipes

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ITALIAN SAUSAGE BEAN SOUP

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. -Glenna Reimer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 12



Italian Sausage Bean Soup image

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1100mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein.

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Easy, delicious, hearty Italian soup.

Provided by Survivor2015

Time 35m

Yield 8

Number Of Ingredients 10



Hearty Italian Sausage and Bean Soup image

Steps:

  • Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g

1 pound bulk Italian sausage
½ cup chopped onion
1 clove garlic, minced, or more to taste
10 cups beef broth
3 (15 ounce) cans black beans, rinsed and drained
2 (15.5 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 ½ tablespoons minced fresh basil
1 ½ teaspoons chopped fresh oregano
2 tablespoons shredded Parmesan cheese, or more to taste

BLACK BEAN & ITALIAN SAUSAGE SOUP

This is one of my favourite soups-as-a-meal dish. It is very hearty and is a good comfort food on a cold day. This recipe is a great way to use Italian Sweet Sausage (hot sausage would be good too). Eden black soy beans can be used for the carb conscious--skip the optional rice or pasta addition.

Provided by Signlady

Categories     Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10



Black Bean & Italian Sausage Soup image

Steps:

  • In a large soup pot on medium heat, fry the bacon bits to get some fat to coat the bottom of the pan.
  • Add the garlic powder, chopped onion, chopped peppers, and Italian sausage broken up into chunks. Fry on medium heat until the sausage is no longer pink.
  • Add the chicken stock, 1/2 tsp of cumin and one can of black beans. Simmer covered for 30 minutes.
  • Use an immersion blender to blend some of the soup so that there are still lots of unblended chunks--about 10-15 seconds on high.
  • Add the other can of drained, rinsed beans and 1/2 tsp of cumin.
  • Season with salt, pepper and/or pepper flakes if you like it spicy.
  • Simmer for another 10 minutes.
  • *Serve with a dollop of sour cream if desired. I also serve it over a couple of tablespoons of leftover rice or pasta in each bowl to make it a hearty meal.

Nutrition Facts : Calories 453.3, Fat 22.9, SaturatedFat 7.7, Cholesterol 44, Sodium 994.5, Carbohydrate 37, Fiber 9.3, Sugar 3.9, Protein 25.3

3 slices bacon, chopped
1 onion, chopped in medium sized pieces
4 Italian sausages, removed from casings, broken up
2 small yellow peppers or 2 small orange peppers, chopped
4 cups chicken stock (I used 900ml container-low salt)
2 (14 ounce) cans black beans or 2 (14 ounce) cans black soybeans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon garlic powder
salt, pepper, pepper flakes
left over rice (*optional-see note below) or pasta (*optional-see note below)

ITALIAN SAUSAGE AND BEAN SOUP

Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!

Provided by Sharon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 11



Italian Sausage and Bean Soup image

Steps:

  • Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
  • Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
  • Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 23.7 g, Cholesterol 85.7 mg, Fat 12.4 g, Fiber 5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1612.8 mg, Sugar 3.6 g

1 pound Italian turkey sausage, casings removed
2 carrots, thinly sliced
1 large onion, chopped
1 cup thinly sliced mushrooms
⅓ cup chopped fresh parsley, divided
1 clove garlic, minced
3 cups water
1 (15 ounce) can garbanzo beans (chickpeas)
2 cubes beef bouillon
½ teaspoon dried sage
salt and ground black pepper to taste

ITALIAN SAUSAGE AND ZUCCHINI SOUP

Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 9



Italian Sausage and Zucchini Soup image

Steps:

  • In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup uncooked orzo pasta

MEXICAN BLACK BEAN SOUP WITH SAUSAGE

The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.

Provided by NcMysteryShopper

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Mexican Black Bean Soup With Sausage image

Steps:

  • In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
  • Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

Nutrition Facts : Calories 638.9, Fat 34.1, SaturatedFat 9.5, Cholesterol 76.8, Sodium 899.9, Carbohydrate 48.1, Fiber 14.2, Sugar 4.8, Protein 35.5

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
30 ounces black beans, drained
3 cups chicken stock or 3 cups low sodium chicken broth
3/4 lb smoky cooked sausage, such as andouille or 3/4 lb kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
salt & freshly ground black pepper
sour cream, for serving
lime wedge, for serving

BLACK BEAN AND SMOKED SAUSAGE SOUP

I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.

Provided by TigerJo

Categories     Black Beans

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13



Black Bean and Smoked Sausage Soup image

Steps:

  • In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
  • In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
  • Add sausage& dry sherry; stir 2-3 minutes or until heated through.
  • Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

1 -2 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
1 red bell pepper, chopped
2 tablespoons pressed or minced garlic
2 (15 ounce) cans black beans, drained & rinsed
1 (14 1/2 ounce) can diced canned tomatoes, undrained
1 quart chicken stock
1 teaspoon ground coriander
1/8-1/4 teaspoon red pepper flakes
salt
1 lb kielbasa or 1 lb smoked sausage (halved lengthwise and sliced orq uartered and sliced)
3 tablespoons dry sherry

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP RECIPE

Provided by á-49363

Number Of Ingredients 16



Spicy Italian Sausage and Black Bean Soup Recipe image

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

1 teaspoon vegetable oil
1 pound hot Italian sausage
5 cloves garlic, minced
1 large onion, diced
2 carrots, diced
1 russet potato, cubed
5 stalks celery, diced
1 (6 ounce) can tomato paste
1 cup red wine
1 (32 fluid ounce) container beef broth
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can diced tomatoes
1 cup uncooked rotini pasta
1 cup baby spinach leaves
1 1/2 teaspoons dried oregano
1 bunch fresh basil, chopped

BLACK BEAN SOUP WITH SAUSAGE (CROCK POT)

This is from All You magazine. I haven't tried it yet, but it looks delicious. Instead of black beans you can try navy beans, red kidney beans, or black-eyed peas (or a mix). You can add a cup of yellow corn, a can of diced chiles or chopped jarred pimientos just before the end of cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce. Also, instead of sausage, you could stir in cut-up leftover ham, chicken or beef. Or try chicken or turkey sausage. Per serving: 635 Calories, 11g fat (3g Sat.), 21mg Chol., 29g Fiber, 38g Pro., 101g Carb., 1025mg Sod.

Provided by Mrs. Hughes

Categories     Black Beans

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 10



Black Bean Soup With Sausage (Crock Pot) image

Steps:

  • Warm oil in a medium skillet over medium heat.
  • Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
  • Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
  • Stir well and cook on low for 5 hours.
  • Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
  • Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
  • Stir in cilantro and season with salt and pepper.
  • Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, chopped
2 (15 1/2 ounce) cans black beans
1 (16 ounce) jar salsa
1 cup low sodium chicken broth
3 ounces hot Italian sausage links
1/2 cup cilantro, chopped
salt
pepper

SAUSAGE BEAN SOUP

You're moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9



Sausage Bean Soup image

Steps:

  • In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons shredded Parmesan cheese

ITALIAN SAUSAGE AND BEAN SOUP

The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad. -Stacey Bennett, Locust Grove, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 5



Italian Sausage and Bean Soup image

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.

Nutrition Facts : Calories 416 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1411mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 12g fiber), Protein 23g protein.

1 pound bulk hot Italian sausage
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 package (16 ounces) coleslaw mix
1 jar (24 ounces) garlic and herb spaghetti sauce
3 cups water

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