Sausage, Kale, and Navy Bean Soup


While it’s still cold and soup still sounds good, I wanted to get another soup recipe up here. This is one I adapted from a Food in Jars post, and canned to send to friends and family for Christmas. Even though it has sausage in it, there isn’t a lot, and it has a bunch of vegetables, so it’s pretty healthy.

Start by softening the beans by soaking them overnight or, if you have a pressure cooker, cook them for 30 minutes in that.

Then add some olive oil to a large pot and once it’s hot, cook the vegetables until softened and browned.


Next, add the sausage to the pot and brown it.


Once the sausage is cooked, add the stock and the beans, and simmer for 10 minutes.


Then, if you want to can it,  process at 10 pounds of pressure for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Otherwise, just serve and enjoy.



Sausage, Kale, and Navy Bean Soup

Course Soup
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Author Cooking Madly


  • 2 1/2 c navy beans
  • 6 1/2 cups water
  • 2 quarts stock
  • 1 tbsp olive oil
  • 1 onion minced
  • 3 carrots diced
  • 4 ribs celery diced
  • 2/3 bunch kale leaves stripped from stems and chopped, stems reserved and chopped
  • 1 lb bulk sausage


  1. Cook navy beans with water for 30 minutes in a pressure cooker. Otherwise, soak them overnight.Heat olive oil in a large stockpot. When hot, cook kale stems, onion, carrots, and celery until softened and browned. Make a well in the center of the veggies and add sausage, breaking up and mixing to brown.
  2. Once the meat is cooked, add the stock and beans, and bring to a simmer. Simmer 10 minutes, then add kale to the pot. Simmer 15 minutes more.


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