Hearty Sausage Soup

Recipe from Rev. Stephen W. Foote

Adapted by Gustav Niebuhr

Updated Oct. 16, 2023

Total Time
3 hours 30 minutes
Cook Time
3 hours
Rating
4(33)
Notes
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Ingredients

Yield:8 servings (about 4 quarts)
  • 18links Italian sausages (mix hot, medium or mild, to taste)
  • 310 ½-ounce cans beef consomme
  • 1½cups sliced carrots
  • 1onion, diced
  • 1½15-ounce cans sliced beets, with juice
  • 114½-ounce can whole tomatoes, with juice
  • 3tablespoons tomato paste
  • ½head cabbage, shredded
  • 2cloves garlic, minced
  • 1tablespoon cider vinegar
  • 115-ounce can red kidney beans
  • Sour cream, for garnish
  • Chopped parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

810 calories; 56 grams fat; 20 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 41 grams protein; 1949 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the sausages into half-inch rounds. (Sausage can be cut more easily if partially frozen.) In a large saute pan over medium-high heat, brown the sausage well. Remove with a slotted spoon, and drain by shaking the pieces in a large brown paper bag.

  2. Step 2

    In a large soup kettle (six quarts or larger), combine sausage, consomme, carrots, onion, beets with juice, tomatoes with juice, tomato paste, cabbage, garlic and cider vinegar. Break up tomatoes with a knife or spoon. Add water to just cover. Bring to a boil, reduce heat to low and simmer for two hours.

  3. Step 3

    Add the kidney beans to the soup pot, and simmer for an additional hour. Serve garnished with a spoonful of sour cream and a sprinkling of parsley.

Ratings

4 out of 5
33 user ratings
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Cooking Notes

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Carol S.

No spices except garlic? Not even salt and pepper? I didn't have a beer so I just added some red wine - and more garlic, salt and pepper! A hearty, winter meal!

Carol S

Beet! Not beer!

Kat

2 pounds of sausage plus more garlic

Megan Stanton

This was a great recipe. I "grated" the cabbage in my food processor and my kids were very happy with the invisible cabbage - it cooked down into almost a thickener for the soup. I used 14 links of sausage as it was what I had on hand, and used mostly chicken sausage with 4 links of hot pork sausage and it was fabulous. Will definitely make this again.

Susan

This was good but not the best bean soup I've had. Not sure what he meant by "18 links italian sausage" - that would be 4.5#???!!! I used 1 pound, could have gone up to 2#. Definitely needs more than one can of beans. Majorly increased the garlic.

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Credits

The Rev. Stephen W. Foote

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