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Bean and Sausage Soup

 

38

Yield

4

servings

Prep

15

min

Cook

75

min

Ready

90

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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
*
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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