Soup, Soup…. Sausage, Vegetable and Bean Soup

  • Author: Aggie's Kitchen
  • Category: Chicken
  • Method: Stove


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 links chicken sausage (I used Aidells Chicken and Apple sausage), chopped in quarters
  • 23 zucchinis, chopped into quarters
  • 23 yellow squash, chopped into quarters
  • 1 can light red kidney beans, with liquid
  • 1 can northern beans, with liquid
  • 1 box of organic chicken stock
  • 1/2 10 oz bag fresh leaf spinach


  1. Saute onion, garlic and sausage in 1 tsp olive oil over medium high heat, for about 5 minutes. Add zucchini and squash and continue to saute for about 5-8 minutes. Add salt and pepper to taste.
  2. Add both cans of beans with liquid, leaving 1/4 of the northern beans leftover in can. With spoon, mash beans into thick mixture. Add 1 TB of water to mashed bean mixture, swirl around, then add to soup pot. This will thicken up the soup a bit.
  3. Add chicken stock and bring soup to boil. Once soup reaches boil, add spinach and bring down to a simmer. Simmer for about 20-25 minutes.