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Mixed Bean and Sausage Soup Recipe
by Salad Foodie

Mixed Bean and Sausage Soup

Soup recipes are so versatile with easily adjusted ingredients and flavors to match family tastes. Such is Mixed Bean and Sausage Soup! Mix your own combination of beans, purchase them packaged or from bulk bins, or just use one bean rather than a mix of them, such as black or pinto beans. Go vegetarian if you prefer, or use your meat of choice - ham, bacon, pork, beef or poultry. For this batch I used bulk sweet chicken sausage and we liked it a lot.

Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: United States American
Cook time: Servings: 8

Goes Well With: cornbread


  • 12 ounces mixed dry beans (or beans of choice)
  • 1 32-ounce carton chicken broth
  • 1 large onion, chopped (1 ½ cups)
  • 2 stalks celery, diced (1 cup)
  • 5 cloves garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 ounces chicken or pork sausage, lightly browned
  • Sour cream and shredded cheese if desired for garnish


  1. Wash and pick over beans as needed. In large saucepan combine beans with water to cover by 2 inches. Bring to boil, reduce heat and simmer 2 minutes. Remove from heat, cover and allow to stand for 1- 1 ½ hours. Drain and rinse beans.
  2. In large saucepot lightly brown chicken sausage; scrape into small bowl and refrigerate.
  3. Using same saucepot (without rinsing it) combine drained beans, chicken broth, 3 cups water, onion, celery, garlic, cumin, salt, black and red pepper. Bring to boil, reduce heat and simmer for 1 1/2 hours or until beans are tender (adding additional water if needed for desired consistency.) If desired, mash beans slightly.
  4. Stir in browned sausage. Bring to a boil again, reduce heat, cover and simmer 10 minutes. If desired, garnish bowls with sour cream or shredded cheese.
  5. Makes 8 cups.