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

Leisa Sutton

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Ingredients

3 cups Dried beans of your choice
4 cloves garlic, minced
2 pounds bulk sausage of your choice
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.