Bean and Sausage Soup
38
38
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 510g (18.0 oz)Amount per Serving
Calories 2016% of calories 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?
