Quick and Easy Spicy Sausage Bean Soup
Warm up with a bowl of Quick and Easy Spicy Sausage Bean Soup, a hearty and flavorful dish perfect for busy weeknights. This one-pot recipe combines the smoky heat of spicy Italian sausage with a medley of tender black and kidney beans, vibrant vegetables like carrots and celery, and aromatic spices like paprika and oregano. Ready in just 40 minutes, it’s a comforting meal that doesn’t skimp on bold flavors. With minimal prep time and pantry-friendly ingredients, this soup is ideal for satisfying cravings while keeping things simple. Serve it steaming hot with a sprinkle of fresh parsley for a cozy, protein-packed dish the whole family will love! Keywords: spicy sausage soup, bean soup, quick dinner recipe, easy one-pot meal, hearty soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 cloves minced garlic
- 14 ounces canned diced tomatoes, with juices
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 4 cups chicken broth
- 0.25 teaspoons cayenne pepper
- 1 teaspoons paprika
- 1 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the spicy Italian sausage to the pot, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
Remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrot, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the browned sausage to the pot.
Add the canned diced tomatoes (with juices), black beans, kidney beans, and chicken broth to the pot. Stir well to combine.
Season the soup with cayenne pepper, paprika, dried oregano, salt, and black pepper. Stir thoroughly.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 20 minutes, allowing the flavors to meld.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 8392 mg | 365% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 36.3 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3824 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
