Bean & Sausage Soup
Yield
4 servingsPrep
15 minCook
75 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
white beans
dry, small , navy or great northern, soaked |
|
| 5 | cups |
water
|
|
| ½ | cup |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
chicken bouillon, powdered
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 8 | ounces |
hot italian sausages
sliced 1/2 inch thick |
*
|
| 8 ¾ | ounces |
chickpeas (garbanzo beans)
canned, drained |
|
| 8 ¾ | ounces |
creamed corn
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
white beans
dry, small , navy or great northern, soaked |
|
| 1.2 | l |
water
|
|
| 118 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
chicken bouillon, powdered
|
|
| 1.3 | ml |
cumin
ground |
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 231.2 | ml/g |
hot italian sausages
sliced 1/2 inch thick |
*
|
| 252.9 | ml/g |
chickpeas (garbanzo beans)
canned, drained |
|
| 252.9 | ml/g |
creamed corn
|
|
| 1 | 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.
