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Sausage, Bacon, and Bean Soup


I have often substituted cooked ground pork sausage and I have used regular bacon (6-8) slices.

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  • 3/4 lb smoked sausage, cut into 3/4 inch-thick slices
  • 4 slices thick-sliced peppered bacon, cut into 1 inch pieces
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 large green pepper, seeded and chopped
  • 1 quart of water
  • 1/2 tsp seasoned salt
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 2 (15 oz) cans kidney beans, drained
  • 1 (28 oz) can tomatoes, undrained, and chopped
  • 1 bay leaf
  • 2 cups peeled, coarsely chopped potato
  • 1/4 cup chopped fresh parsley or 1/4 tsp of dried parsley



Step 1

Cook sausage in a large skillet until browned; remove from heat, and set aside. Fry bacon in a Dutch oven until crisp. Remove bacon; set aside, reserving 1 tablespoon drippings in Dutch oven. Add onion, garlic and green pepper to Dutch oven' cook, stirring constantly, 2 minutes. Add water and next 7 ingredients. Bring mixture to a boil; cover reduce heat, and simmer 30 minutes. Add chopped potato; cover and simmer 30 additional minutes.

Add sausage; cover and simmer 30 to 40 minutes. Remove bay leaf. add bacon. Sprinkle with parsley before serving.


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