This Sausage and Bean Soup has been a staple in my kitchen for over 10 years. It's one of those one-pot meals I turn to when I need something comforting, hearty, and simple enough for a weeknight dinner.
Pinto beans are the star of this soup. As they cook, they create a rich, flavorful broth that is perfect for soaking up with cornbread.
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Key Ingredients & Substitutions
- Pinto Beans - I like using dry pinto beans for this recipe. If you prefer canned beans, that works too, just note the soup will cook faster and may need a cornstarch slurry to thicken it.
- Bacon - Every great pot of beans starts with bacon, and this pinto bean soup is no exception. Aim for thick smoky bacon for the best flavor.
- Smoked Sausage - My go to for this sausage and bean soup. We prefer beef smoked sausage, but you can use pork or even substitute with andouille sausage.
- Onions & Garlic - For building great flavor in the soup. Substitute with onion and garlic powder if you do not have fresh.
Tips For Sausage and Bean Soup
- Soak the beans - while not necessary, soaking the beans overnight can reduce the cooking time.
- Brown the sausage - Don't skip browning the sausage first, it adds so much flavor to the soup.
- Sauté the bacon & onions - After browning the sausage, cook the bacon and onions together to build more flavor.
- Consistency - This soup naturally thickens as it cooks, but for a thicker texture whisk in a cornstarch slurry (cornstarch + water), a little at a time, until it's just right.
Storage Tips
- Store any leftovers for 3-4 days in the refrigerator in an airtight container.
- Reheat on stovetop over medium heat, stirring occasionally until warmed through.
- This soup also freezes beautifully. Freeze up to 3 months, then thaw and reheat on the stovetop.
This easy bean soup is my go-to for an easy and comforting soup. I hope you give it a try!
-Sky🩷
More Easy Soup Recipes
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📖 Recipe
Sausage and Bean Soup
Ingredients
- 1 pound dry pinto beans rinsed and sorted
- 12-24 ounces smoked sausage sliced
- 4 ounces thick cut bacon chopped
- 1 cup yellow or white onions small diced
- 3 cloves garlic minced
- 6 cups water
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- ½ teaspoon chipotle powder
- 1 teaspoon garlic powder
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Cook the sausage just until browned, then remove from the pot.
- Add the bacon to the pot and cook for about 2 minutes to render some of the fat. Stir in the onions and cook for about 6 minutes, until softened.
- Now add in the garlic and cook for 30 seconds.
- Pour in the water, add the beans, and stir in all of the seasonings.
- Bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally to prevent sticking, until the beans are tender. About 1 hour 30-40 minutes
- If the water reduces too much, add a little more as needed.
- Once the beans are tender stir in the cooked sausage and continue cooking for another 10 minutes. Serve and enjoy!
Notes
- To really bulk this soup up for my family I typically use 24 ounces of smoked sausage. But the recipe works well with 12 ounces too.
Frequently Asked Questions
Buttermilk cornbread goes perfectly with sausage and bean soup. Crackers are also great with this soup.
This soup thickens naturally as it simmers. If it's too thin, especially when using canned beans, mix cornstarch with water to make a slurry and stir in to thicken.
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