Spicy Sausage & Bean Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
polish kielbasa sausage
cooked, cut into 1/2 inch pieces |
|
| 2 | teaspoons |
chili powder
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
salt
|
|
| 2 ½ | cups |
water
|
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| ½ | cup |
pasta, elbow macaroni
uncooked |
*
|
| 15 | ounces |
kidney beans, canned
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
polish kielbasa sausage
cooked, cut into 1/2 inch pieces |
|
| 1E+1 | ml |
chili powder
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
salt
|
|
| 591 | ml |
water
|
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 118 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 433.5 | ml/g |
kidney beans, canned
drained |
|
Directions
In large saucepan, combine sausage, seasonings, and tomatoes.
Bring to a boil. Stir in macaroni. Reduce heat to medium.
Cook for 8 to 10 minutes or until macaroni is tender.
Stir in beans, cook for an additional 1 minute or until thoroughly heated.
