Smoked Sausage & Bean Soup
Yield
2 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
smoked sausage
cooked |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
vegetable juice cocktail
|
|
| 2 | medium |
potatoes
diced |
|
| 15 | ounces |
great northern beans
|
|
| 15 | ounces |
red beans
spicy |
|
| 1 | cup |
mixed vegetables
frozen |
|
| 2 | cups |
cabbage
finely |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
smoked sausage
cooked |
|
| 1 | medium |
onions
finely chopped |
|
| 5 | ml |
garlic
minced |
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
vegetable juice cocktail
|
|
| 2 | medium |
potatoes
diced |
|
| 433.5 | ml/g |
great northern beans
|
|
| 433.5 | ml/g |
red beans
spicy |
|
| 237 | ml |
mixed vegetables
frozen |
|
| 473 | ml |
cabbage
finely |
|
Directions
In 4 quart dutch oven, sauté onion and garlic, stir constantly since your using no oil.
Add sliced smoked sausage, lightly brown.
Add chicken or beef broth, and all other ingredients, except cabbage.
Bring to boil, reduce heat and simmer ½ hour.
Add finely shredded cabbage, and cook additional 20 minutes.
Serve with warm bread.
