Italian Sausage Bean Soup

Try this delicious Italian Sausage Bean Soup recipe.

Photo by Roni M.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

115

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

115

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    pound bulk Italian sausage

  • 1

    medium onion, finely chopped

  • 3

    garlic cloves, sliced

  • 4

    cans (14-1/2 ounces each) reduced-sodium chicken broth

  • 2

    cans (15 ounces each) pinto beans, rinsed and drained

  • 1

    can (14-1/2 ounces) diced tomatoes, undrained

  • 1

    cup medium pearl barley

  • 1

    large carrot, sliced

  • 1

    celery rib, sliced

  • 1

    teaspoon minced fresh sage

  • 1/2

    teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

  • 6

    cups chopped fresh kale

Directions

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Yield: 8 servings (3 quarts). 1-1/2 cups equals 339 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 1,100 mg sodium, 48 g carbohydrate, 11 g fiber, 19 g protein. 9 smart points for Weight Watchers

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