Sausage, green bean & chickpea soup
An easy, hearty soup built from sausage, green beans, chickpeas and tomatoes. Garbanzo beans and chickpeas are the same ingredient.
Before you start
Serves about 4. Use a food thermometer rather than colour to judge raw sausage. Check stock and sausage labels for allergens. For a vegetarian variation, replace sausage with extra beans and use vegetable stock.
Ingredients
- 400 g raw Italian-style pork sausage, casings removed
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, finely chopped
- 1 can (400 g) chopped tomatoes
- 1 can (400 g) chickpeas, drained and rinsed
- 200 g green beans, trimmed and cut into short lengths
- 750 ml stock, plus extra if needed
- 1 teaspoon dried oregano
- Black pepper and optional chopped parsley
Method
- In a large saucepan, break up the sausage and brown it over medium heat. Drain excess fat if necessary.
- Add the onion and carrots and cook until beginning to soften. Stir in the garlic and oregano for a minute.
- Add tomatoes, chickpeas and stock. Bring to a boil, then simmer gently until the carrots are tender.
- Add the green beans and simmer until tender. Check the largest pieces of pork sausage reach 160°F/71°C. If substituting poultry sausage, use 165°F/74°C.
- Add more stock if you prefer a thinner soup. Taste before adding salt because sausage and stock may already contain plenty. Finish with parsley if using.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance