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Bean Soup | Easy & Delicious

Bean Soup is a deli­cious and savory com­fort food sup­per that will sat­is­fy your hun­gry fam­i­ly, even on a busy week­night. It’s a fla­vor­ful, fill­ing and fiber-rich. Using canned beans, instead of dry, allows you to get it on the table in around 30 minutes.

bean soup in a blue stoneware bowl next to biscuits with butter and grape jelly
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There’s no need for spe­cial trips to the gro­cery store. My bean soup is loaded with every­day veg­gies and an herb that’s prob­a­bly already in your pantry. You and your fam­i­ly can enjoy max­i­mum fla­vor in an eco­nom­i­cal package.

This tasty bean soup recipe makes enough for 8–10 serv­ings, which means you’ll have plen­ty of left­overs for lunch­es, too. It also freezes well, so it makes sense to whip up a dou­ble batch and have a quick meal option already prepped in the freezer.

I can’t wait for you to give the recipe a try! It’s delish!

bean soup in a blue stoneware bowl next to biscuits with butter and grape jelly

Prepping the Ingredients

Begin by cut­ting the sausages, into half-inch thick slices. I use Beef Smoked Sausage Ropes, but choose a sausage your fam­i­ly real­ly enjoys. Kiel­basa, Pol­ish Sausage or Ital­ian Sausage would be great in this recipe, too.

sliced Beef Smoked Sausage Ropes

Once the sausage is sliced, heat the oil in a *stock pot or Dutch oven over medi­um-high heat. Add the sausage pieces, in a uni­form lay­er on the bot­tom of the pan. Let them cook, undis­turbed, for 3–5 min­utes until they are caramelized on one side.

Let the sausage pieces cook until they are dark brown and crisp on one side. Not every piece will be caramelized, but you want at least half of them to have devel­oped some col­or. The bot­tom of your pot will have browned bits stuck to it. Those will loosen and be even more fla­vor in your soup. Use a *wood­en spoon to stir in the veg­gies and let them cook a lit­tle. As they cook down, you’ll be able to stir all those brown bits off the bot­tom of the pan.

Caramelizing sausage in a pan for bean soup

While the sausage browns, mince up the onions, gar­lic, cel­ery and car­rots. Once the sausage is caramelized, add the veg­eta­bles to the pot and allow them to begin to cook and soft­en for about 5 minutes.

diced celery, carrots and onions

How to Make Bean Soup

After giv­ing the veg­eta­bles a 5‑minute head start to begin soft­en­ing, add the beans, chick­en stock, apple cider vine­gar, bay leaves and salt and pep­per. You can use the beans your fam­i­ly enjoys most. I like mix­ing them, so I use 3 Great North­ern, 1 Black Bean and 1 Red Bean. Can­nelli­ni or Kid­ney Beans would work, as well.

Stir every­thing togeth­er and taste the broth. If it needs more oomph you can add some chick­en bouil­lon to amp up the fla­vor. I like the Bet­ter than Bouil­lon brand.

Let the soup sim­mer on medi­um for about 30 min­utes. After that, it’s ready to serve. I like to add 1 cup of heavy cream at this point for added rich­ness and creami­ness. How­ev­er, that is com­plete­ly option­al and the soup is scrump­tious even with­out it.

pot of bean soup

Anoth­er great option is to gar­nish with minced pars­ley or kale. I love the added col­or and every bit of extra nutri­tion is a bonus, right?

Enjoy, my friend! I think you’re going to love hav­ing this deli­cious bean soup recipe in your collection!

bean soup in a blue stoneware bowl next to biscuits with butter and grape jelly

The Recipe

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bean soup with sausage and vegetables in a bowl

Bean Soup | Easy & Delicious

  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 8-10 serv­ings 1x


A quick and easy bean soup, loaded with veg­gies and savory, com­fort-food fla­vor!  This one’s a keep­er that the whole fam­i­ly will love!


  • 5 cans (15.5 oz) beans, drained and rinsed (I use 3 Great North­ern, 1 black and 1 red. Can­nelli­ni or kid­ney would work as well.)
  • 2 (12 oz) pack­ages of rope or link sausage, (I use Beef Smoked Sausage Ropes, but choose the one your fam­i­ly likes best.)
  • 2 Table­spoons of avo­ca­do or olive oil
  • 1 large onion, minced fine
  • 3 car­rots, minced fine
  • 2 cel­ery stalks, minced fine
  • 1 Table­spoon gar­lic, minced
  • 1 quart (4 cups) chick­en stock
  • 2 bay leaves
  • 1 Table­spoon apple cider vinegar
  • salt and pep­per, to taste
  • option­al, chick­en bouil­lon, to taste
  • option­al, 1 cup heavy cream
  • option­al gar­nish, minced pars­ley or kale


  1. Cut the sausages into 1/2‑inch thick slices.
  2. Heat the oil in a stock pot or Dutch oven over medi­um-high heat.
  3. Add the sliced sausage in an even lay­er  on the bot­tom of the pot.  Allow it to cook with­out dis­turb­ing it for 3–5 min­utes — long enough to caramelize one side of the slices.
  4. While the sausage is cook­ing, mince the car­rots, onions and celery.
  5. Stir the veg­eta­bles and minced gar­lic to the stock pot with the sausage and give them 5 min­utes to begin to soften.
  6. After 5 min­utes, add the chick­en stock, beans, apple cider vine­gar, salt, pep­per and bay leaves.  If your chick­en stock is high-qual­i­ty and fla­vor­ful noth­ing else will be nec­es­sary.  Stir every­thing togeth­er and give it a taste.  If you think it needs extra oomph, you can add chick­en bouil­lon to the stock.  (I like the Bet­ter than Bouil­lon brand.)
  7. Reduce the heat to medi­um-low and allow the soup to sim­mer for 20 minutes.
  8. After 30 min­utes, your soup will be fla­vor­ful and ready to serve.  At that point I like to add 1 cup of heavy cream.  It gives the broth a rich, creamy con­sis­ten­cy, but is com­plete­ly optional.
  9. Gar­nish with minced pars­ley or kale, if you like.
  10. Serve with home­made bis­cuits for a scrump­tious meal.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Cat­e­go­ry: Soup
  • Method: stove top
  • Cui­sine: Amer­i­can

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