Sausage Bean Soup
Yield
6 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
bulk, cut into pieces |
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
basil
dried |
*
|
| 16 | ounces |
tomatoes, canned
undrained, chopped |
|
| 14 ½ | ounces |
beef stock
canned |
|
| 15 | ounces |
black beans
undrained |
|
| 15 | ounces |
lima beans
canned, undrained |
*
|
| 1 | x |
Parmesan cheese
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
bulk, cut into pieces |
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
basil
dried |
*
|
| 462.4 | ml/g |
tomatoes, canned
undrained, chopped |
|
| 419.1 | ml/g |
beef stock
canned |
|
| 433.5 | ml/g |
black beans
undrained |
|
| 433.5 | ml/g |
lima beans
canned, undrained |
*
|
| 1 | x |
Parmesan cheese
grated, for garnish |
*
|
Directions
In a skillet, brown sausage, onion, and garlic.
Drain fat.
Transfer to Crock- Pot.
Stir in remaining ingredients except for the Parmesan cheee.
Cover and cup ook on Low 6 to 8 hours or on High 3 to 4 hours.
Ladle into bowls and top serv ings with Parmesan cheese if desired.
