This recipe is a cold weather staple in our house. It’s one that even those people who claim they can’t cook can manage to put together and for a working Mom, this is a nourishing meal that is a real time saver and budget stretcher.

When my Dad retired, he took an interest in cooking. My Mom showed him how to make this recipe and he mastered it. It always makes me think of them when we have it. It’s literally 5 cans, some onion and smoked sausage. You can’t get much easier than that.


1 smoked sausage (I use Eckrich either beef or turkey), cut into bite sized pieces
1 medium onion, diced
2 tablespoons olive oil
4 cans navy beans
1 can Rotel tomatoes


Using a dutch oven, heat the olive oil over medium heat. Add the onions and smoked sausage, saute until the onions begin to soften and the sausage begins to brown slightly. Add the cans of beans and the Rotel tomatoes, mixing well. Continue to simmer on medium-low heat for about 30 minutes.

If you can use a can opener, you can make this soup. If you want to make it even easier, use chopped frozen onions.


1 Comments on “Spicy Bean Soup”

  1. Pingback: Creole Black-Eyed Pea Soup – Grammy Cooks

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