8 Savory Soup Recipes You Need To Try Before You Die

8 easy soup recipes clam chowder in bread bowl


8 Easy Soup Recipes, #6

Try this hearty bean and sausage soup on for size! To try and find my figure again, I want to make healthier choices when I cook. That’s why I decided to use a lean sausage for this soup – and I have to say that Cajun style chicken sausage was absolutely perfect for this!

8 easy soup recipes bean sausage soup

I don’t think I’d want to use any other sausage, even if I didn’t care about the calories.

Really, any kind of sausage would do fine in this flavorful soup! And if you’re not a fan of lima beans, just use Great Northern beans instead.



1 cup dry Great Northern Beans

1 cup dry Lima Beans

8 oz. Johnsonville Cajun style sausage (or try chorizo)

1 carrot, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 tomato, peeled & finely chopped

1-2 Tbsp tomato paste

1 large onion, finely chopped

2 medium cloves garlic, minced

1 Tbsp Bertolli extra virgin olive oil

1/4 tsp crushed mint

1/2 tsp thyme

1/2 tsp paprika

1/2 tsp black pepper

2 tsp salt



Rinse the beans. Place them in a large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse.

After presoaking, add cold water to the beans to cover them by about 1 inch. Bring to a boil in a Dutch oven, over high heat, and boil for 5 minutes. Add the remaining ingredients, except sausage.

Reduce heat to medium low and simmer for about 1 hour, stirring occasionally, or until beans are tender.

Right before soup is ready, slice and brown the sausage in a skillet. Add to soup, season to taste and cook for another 5 minutes.


Quick tip: This soup only gets better after a day or two in the fridge!