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Bean & Sausage Soup

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Submitted by pennylane

YIELD

4 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

½ 226.8
POUND G WHITE BEANS
dry, small , navy or great northern, soaked
5 1.2
CUPS L WATER
½ 118
CUP ML ONIONS
chopped
½ 2.5
TEASPOON ML SALT
1 5
¼ 1.3
TEASPOON ML CUMIN
ground
0.6
TEASPOON ML BLACK PEPPER
1 1
EACH EACH BAY LEAVES *
8 231.2
OUNCES ML/G HOT ITALIAN SAUSAGES
sliced 1/2 inch thick *
8 ¾ 252.9
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned, drained
8 ¾ 252.9
OUNCES ML/G CREAMED CORN
1 1
X X PARSLEY LEAVES
chopped *

Directions

Drain and rinse soaked beans.

Sauté onion and garlic in oil until tender.

Add water, onion and seasonings.

Simmer, covered, about 30 minutes or until beans are almost tender.

Add sausage, garbanzo beans and corn.

Return mixture to boil; simmer 30 minutes or until beans are Remove bay leaf. Garnish with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 201 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 714mg 30%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 27%
Sugars g
Protein 18g
Vitamin A 1% Vitamin C 12%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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