Sausage & Bean Soup
There is something deeply comforting about a pot of sausage and bean soup simmering on the stove — and even more reassuring knowing those jars will soon be lined up in the pantry, ready for busy nights or unexpected days. This sausage and bean soup, made with hearty black beans and creamy cannellini beans, is one of those recipes that feels both nourishing and practical.
The beauty of this soup is in its balance. The sausage brings rich, savory depth, while the black beans add structure and earthiness. Cannellini beans soften the overall texture, creating a broth that’s filling without being heavy. A blend of vegetables, herbs, and spices rounds everything out, turning simple ingredients into a meal that feels intentional and satisfying.
This is also a perfect candidate for pressure canning. Having shelf-stable jars of a complete, protein-rich soup means dinner is never far away. On days when cooking feels like too much, all the work has already been done. Just open a jar, heat, and serve with a slice of bread or a side salad.
Pressure canning soups like this one isn’t just about convenience — it’s about peace of mind. Knowing you have real meals stored, not just ingredients, changes how you move through your days. This sausage and bean soup is comfort food with purpose, built for everyday living and long-term preparedness alike.
Mixed Bean & Sausage Soup
Ingredients
- 3 cups Dried beans of your choice
- 4 cloves garlic, minced
- 2 pounds bulk sausage of your choice
- 3 cups diced celery
- 2 cups diced carrots
- 8 cups stock (beef, veggie or chicken)
- 4 peeled carrots, cut into chuncks
- salt and pepper to taste
- (note) If you want a brothier soup than shown you can add 4 cups of water to the ingredients above. This will increase the amount of jars needed.
Instructions
- Rinse and clean beans. Using the quick soak or overnight soak method: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/
- Add celery, carrots, onions and garlic to a stock pot with 1 tbsp of oil, saute until onions are clear.Then add sausage and cook until meat is no longer pink. Then add liquid and beans, bring to a boil for 2 minutes
- With a slotted spoon, Fill jars 3/4 full with solids. Then to one inch headspace with the liquid from the pot.
- Debubble, wipe rims, add lids and rings. Make sure rings are only finger tight. Add jars to a canner that has been preheating with 3 inches of water in it.
- Pressure can pints for 75 minutes, pint & half or quarts for 90 minutes at the pressure for your altitude.
I use the real hot sausage come from my hogs , fantastic soup
The celery and onions are not listed. Did I overlook?
Thank
You.
I apologize, I will fix that. Its 3 cups diced celery, 2 cups diced carrots
the recipes has 3 cups celery , 2 cups diced carrots and 4 peeled carrots cut into chunks. No amount on onions. I’m making this next week for my sister along with other canuary meals for post surgery convenience. Thank you Leisa for canuary and being a safe, reliable canning source for all of us.
Hi Leisa,
The amount of celery and onions are not listed in the Ingredient list of the recipe.
Thanks
Cassandra
I apologize, I will fix that. Its 3 cups diced celery, 2 cups diced carrots
Thanks but how much Onions is included? Is it the same as the celery?
Made this last night. Very tasty.
Is this a safe tested recipe or a make your own soup recipe? If it’s a tested recipe, I would live the link. If it’s a make your own soup, I thought each individual component had to have a safe tested recipe on its own and I can find one for celery. Does that make sense? I just wanted to make sure I could add celery to this recipe as I love the added flavor of it.
As stated in the video, this is created with safe canning principles. Meat and beans, prepared properly are canned for 75 or 90 minutes. Everything else in the recipe is canned for under that time. Celery would be a safe addition canned at that time. Soup your way has a much lower processing time and would not be recommended for this recipe.
Hello Leisa! I noticed that your ingredients list includes carrots twice, but omits the onions. Also, in your Canuary 2026 YT video you said to add 1 cup of the bean liquid to the stockpot along with the liquid stock, but it is not included here. Is that an optional step? Thank you so much for this delicious recipe!!
I’m confused. The recipe calls for two cups of diced carrots and then it says four peeled carrots chopped. Is that a misprint or do they really want two cups plus four carrots?