Sausage and Bean Chowder

It feels like 100° outside today but I’m making chowder anyway!

I know I said before that I make soup no matter how hot it is here in Texas. I decided a long time ago that I couldn’t wait for snow on the patio to make a big pot of soup. Well, we had a cold front come through today, it’s 70° 🙂

This recipe is one that my twin sister put in our “Two Peas In A Pod” cookbook we did about 7 years ago. It has been one of her favorites. She lives in Missouri so she does get those nice snowy/icy nights when you want nothing more than a pot of soup, the TV and a glass of wine to go along with it.

I snuck a handful of small shell macaroni in the pot along with the potatoes. This is a delicious and hearty soup that I think you will enjoy.


All the ingredients you need and a few spices. You can use either Italian sausage or breakfast sausage in this recipe.


I know I have said it before but this is my favorite kitchen gadget. I put a quartered onion in and 5-6 pulls later I had the perfect size pieces of onion. Now look at the celery and green pepper below, they only took about 3-4 pulls.


Believe me, I get no kick backs for plugging this chopper. And there are not many gadgets that I think I can’t live without.

Sausage and Bean Chowder


  • 1 lb. hot Italian sausage or breakfast sausage
  • 2 - 16 oz. cans kidney beans undrained
  • 1 - 28 oz. can diced tomatoes
  • 1 onion diced
  • 2 large potato diced small
  • handful of shell macaroni optional
  • 1/2 c. diced celery
  • 1 green pepper diced
  • 1 qt. water
  • 1 bay leaf
  • 1 1/2 tsp. seasoned salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 1/2-1 tsp. crushed red pepper


  1. Take the casings off the Italian sausages and brown in a skillet. Chop the sausage up with a spoon as it starts to brown. When it has started cooking, add in the diced onion and continue sauteeing about 5-7 minutes longer. Then add in the celery and green pepper. Saute another 5-7 minutes.
  2. Add in the tomatoes, kidney beans, water, bay leaf and all the seasonings. Cover and simmer 1 hour. Now add the diced potatoes, and macaroni (optional), cover and simmer 20 minutes longer.
  3. Serve with cornbread or your favorite bread.

Recipe Notes

Serves 4-6.

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  • Reply
    October 13, 2009 at 4:36 am

    What is your chopper called and where did you get it?

    • Reply
      October 14, 2009 at 4:03 pm

      I’ve added a link to the post (for my mom since she is out of town). It is called the VeggieChop and is sold at Williams Sonoma. It really does work well, and like my mom said before it can be super handy in the event of no electricity (like during Hurricane Ike).

  • Reply
    Shari Chambers
    January 13, 2014 at 2:40 pm

    Terry told me about your website when I asked her if she still had any copies of “Two Peas in a Pod”–I remember how good the Sausage and Bean Chowder was but didn’t have the recipe(I had borrowed Johnny Young’s copy of the cookbook years ago.) If you were at Gary’s funeral, my husband Craig and I played the music at the Presbyterian Church. I was Shari Hutchison for about 20 years and now Chambers. Terry said that I would love your website and she is right!

    • Reply
      January 13, 2014 at 2:52 pm

      Yes I remember you from the funeral. Hope you enjoy looking at my recipes as much as I like putting them out there. Please pass along the site to anyone who you think may enjoy it. Thanks. Sherry

  • Reply
    Okra and Corn Chowder «
    April 21, 2015 at 5:04 am

    […] FROM THE PAST: Sausage and Bean Chowder is one of my sister’s favorite soups and if you haven’t tried it yet, you should. The […]

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