By Kate Vaynshteyn from www.babaganosh.org

Nothing cuts through fall chills like a steaming bowl of soup.

Our food blogger Kate cooked up a little something perfect for this time of year! Loaded with beans, kale – which we are highlighting this month with our new cookbook – and brothy goodness, this soup is perfect for warming up after a long day. The nutrients from the beans, squash and kale also make it perfect for those fighting off the common cold.

The ingredients and light broth keep this dish from being too heavy, so don’t shy away from making too much! You will definitely be going back for seconds and this recipe makes great leftovers.

The sausage and butternut squash really shine in this dish, cutting through with a nice one-two punch of sweet and spicy, with Randall Beans Kidney Beans topping it off with a smooth and creamy finish. Finish with a hint of lemon juice to give this recipe a delightful citrus finish.

If you are on the fence or new to the kale craze, this dish is perfect to get you acquainted this beloved superfood. While offering a nice flavor and texture, the kale in this recipe hangs back, not overpowering the rest of the dish.

One of the best things about this dish? It’s easy to prepare! Ready in only about 30 minutes start to finish, this recipe is perfect for last-minute dinner plans, a change in your plans or a quick meal for a family on the move.

Not crazy about meat? Leave out the sausage, substitute vegetable broth and double down on the beans and veggies to make it vegan-friendly!


Makes 5 servings

Sausage & Kidney Bean Fall Soup

Sausage & Kidney Bean Fall Soup


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 lb spicy Italian sausage, cut into 3/4 inch pieces
  • 1 quart chicken broth
  • 2 cups water
  • 3 cups cubed butternut squash
  • 4 cups chopped kale leaves (about 4 large leaves)
  • 1 14-oz jar Randall Beans Deluxe Kidney Beans, drained and rinsed
  • Juice of 1/2 lemon (1 tablespoon)
  • 1/4 cup parsley leaves, chopped


  1. In a large pot, heat the olive oil over medium heat and add the diced onion and sausage. Sauté for about 8 minutes, or until the sausage starts to brown and the onion softens.
  2. Add the chicken broth and water, and bring to a boil.
  3. Add the butternut squash and stir in the kale leaves to they are covered in the broth. Stir in the Randall Beans Deluxe Kidney Beans. Bring to a boil, and continue to boil for 5 minutes, or until the butternut squash is fully cooked.
  4. Remove from heat and stir in the lemon juice and parsley.
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Krazy for more kale? Our latest FREE downloadable cookbook is all about kale, quinoa and – of course – Randall Beans. For more delicious, creative and healthy dishes visit our recipe page!


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