Smoked Sausage and Baked Bean Soup Recipe

Comfort food doesn’t get much more satisfying than a big, steaming bowl of Smoked Sausage and Baked Bean Soup. Rich, smoky, slightly sweet, and filled with hearty ingredients, this soup is like a warm hug on a cold day.

It’s quick to prepare, full of bold flavors, and a great way to stretch a few simple pantry staples into a delicious, budget-friendly meal.

What makes this soup special is the beautiful balance of smoked sausage’s savory richness, the sweetness of baked beans, and the brightness of tomatoes and herbs. It’s a flavor-packed one-pot wonder that’s perfect for weeknight dinners, make-ahead lunches, or casual family gatherings.

Why I Love This Recipe

• It’s deeply flavorful but requires minimal effort.
• Uses mostly pantry and fridge staples.
• Perfect for meal prep or freezer meals.
• Highly customizable — make it spicy, creamy, or vegetarian!
• It’s filling and satisfying, without being too heavy.

Why It’s a Must-Try Dish

• Combines smoky, savory, and slightly sweet flavors in one cozy bowl.
• It’s incredibly hearty and satisfying.
• A crowd-pleaser — even picky eaters love it!
• It’s a great use of leftover sausage and canned goods.
• Quick, budget-friendly, and endlessly versatile.

Preparation & Cooking Time

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

Servings & Nutritional Info

• Servings: 4–6 servings
• Calories: ~380–450 per serving (based on ingredients used, especially sausage type)

Ingredients

For the Soup:

• 1 tbsp olive oil or unsalted butter
• 12 oz smoked sausage, sliced (kielbasa, andouille, or turkey sausage)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) baked beans (in tomato or maple sauce)
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 ½ cups low-sodium chicken broth (or water)
• 1 tbsp tomato paste (optional, for richness)
• 1 tsp smoked paprika
• ½ tsp black pepper
• Salt to taste
• Pinch of cayenne pepper or chili flakes (optional for heat)

Optional Add-Ins:

• ½ cup chopped carrots or celery
• 1 chopped bell pepper
• 1 can white beans or kidney beans
• 1 tbsp BBQ sauce or Worcestershire sauce
• 1 handful fresh spinach or kale (stir in at the end)

Step-by-Step Preparation Method

Step 1: Brown the Sausage

1. Heat olive oil in a large pot over medium heat.
2. Add sliced smoked sausage and sauté for 5–6 minutes until browned. Remove sausage and set aside.

Step 2: Sauté Aromatics

3. In the same pot, add onion and cook until translucent, about 3 minutes.
4. Stir in garlic and cook for another 1 minute until fragrant.

Step 3: Build the Soup Base

5. Add tomato paste and stir well.
6. Pour in the diced tomatoes, baked beans, and chicken broth.
7. Return the browned sausage to the pot.

Step 4: Season and Simmer

8. Add smoked paprika, black pepper, and optional cayenne or chili flakes.
9. Add any optional vegetables or seasonings.
10. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.

Step 5: Taste and Serve

11. Taste and adjust salt or seasonings as needed.
12. Serve hot with your favorite toppings and sides.

How to Serve

• Serve hot in deep bowls.
• Garnish with:
  • Chopped parsley or green onions
  • A dollop of sour cream or sprinkle of grated cheese
• Pair with:
  • Crusty bread
  • Cornbread
  • Grilled cheese sandwich
• Make it a meal with a side salad or steamed greens

Tips & Variations

Additional Recipe Tips

• For a thicker soup, mash some of the beans or let it simmer longer uncovered.
• For a richer broth, use ½ cup tomato sauce or extra tomato paste.
• Choose a sausage with smoky depth for the best flavor (e.g., kielbasa, andouille).

Recipe Variations

• Vegetarian: Use plant-based sausage and vegetarian baked beans.
• Creamy version: Stir in ¼ cup heavy cream or coconut milk at the end.
• Spicy: Use spicy andouille sausage, add jalapeños or hot sauce.
• Add greens: Spinach, kale, or collard greens work great stirred in at the end.

Freezing & Storage

Storage:

• Let soup cool completely before storing.
• Store in airtight containers in the fridge for up to 4 days.

Freezing:

• Freeze in single-serving or batch containers for up to 2 months.
• Thaw in refrigerator overnight and reheat gently on the stove.

Special Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Ladle for serving
• Airtight containers for storing leftovers

Frequently Asked Questions (FAQ)

Q1: Can I use dry beans instead of canned baked beans?

You can, but you’ll need to cook and season them first. Canned baked beans add sweetness and depth that dry beans won’t offer on their own.

Q2: Can I make this in a slow cooker?

Yes! Brown the sausage and sauté aromatics first, then combine everything in a slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 hours.

Q3: Is it too sweet with baked beans?

Not at all. The sweetness balances the smokiness and spices. Choose a baked bean variety that fits your taste (like maple or hickory-smoked).

Q4: How can I make it healthier?

Use turkey sausage, low-sugar baked beans, and skip cheese toppings. Add more veggies and use low-sodium broth.

Q5: What can I serve it with besides bread?

Try it with roasted sweet potatoes, quinoa, or over brown rice for a hearty meal.

Conclusion

Smoked Sausage and Baked Bean Soup is everything you want in a comforting meal — it’s flavorful, easy to prepare, and incredibly satisfying. It’s a bowl of warmth that hits all the right notes: smoky, savory, slightly sweet, and wholesome. It’s perfect for busy nights, slow weekends, and make-ahead meal plans.

Whether you’re feeding a crowd or storing it for later, this soup is bound to become a go-to favorite in your kitchen. One bowl and you’ll understand why this is a must-try comfort classic.