Spicy Sausage-Kidney Bean Soup Recipe

Name: Spicy Sausage-Kidney Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained); 2 cups beef stock (or water, enough to cover beans by 2 inches); 1 lb bulk pork sausage; 1 large onion, chopped; 2 garlic cloves, minced; 1 (28 ounce) can diced tomatoes, un-drained; 1 bay leaf; 1 quart beef stock (or water); 1 teaspoon salt (to taste); 1 1/2 teaspoons seasoning salt; 3/4 teaspoon dried thyme; 1/2 teaspoon salt; 1 red bell pepper, chopped; 1 cup potato, in 1/2-inch dice

Servings: persons

1 1/2 cups dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained)
2 cups beef stock (or water, enough to cover beans by 2 inches)
1 lb bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, un-drained
1 bay leaf
1 quart beef stock (or water)
1 teaspoon salt (to taste)
1 1/2 teaspoons seasoning salt
3/4 teaspoon dried thyme
1/2 teaspoon salt
1 red bell pepper, chopped
1 cup potato, in 1/2-inch dice

1
Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
2
Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
3
In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained), 2 cups beef stock (or water, enough to cover beans by 2 inches), 1 lb bulk pork sausage, 1 large onion, chopped, and more.

Yes, Spicy Sausage-Kidney Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Sausage-Kidney Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions