Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 196
  • Fat:
  • 12 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 48 mg
  • Sodium:
  • 488 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 2 g
  • Protein:
  • 15 g

Bean, Chicken and Sausage Soup

I found this recipe in a magazine and have tried different ingredients through the years. My husband thinks this is the best version yet. I hope you enjoy it, too!

SERVINGS

18

CATEGORY

Soup

METHOD

Stovetop - One-Dish

PREP

10 min.

COOK

70 min.

TOTAL

80 min.

INGREDIENTS

  • 1-1/2 pounds bulk Italian sausage
  • 2 cups chopped onion
  • 6 bacon strips, diced
  • 2 quarts water
  • 2 cans (14-1/2 ounces each) tomatoes with liquid, cut up
  • 2 bay leaves
  • 2 teaspoons garlic powder
  • 1 teaspoon each dried thyme, savory and salt
  • 1/2 teaspoon each dried basil, oregano and pepper
  • 4 cups cubed cooked chicken
  • 2 cans (15 to 16 ounces each) great northern beans, rinsed and drained

DIRECTIONS

In a heavy 8-qt. Dutch oven or soup kettle, cook sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add water, tomatoes and seasonings. Cover and simmer for 30 minutes. Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Remove bay leaves before serving. Yield: 18 servings (4-1/2 quarts).

Printed from tasteofhome.com Sep 5, 2008

Copyright Reiman Media Group, Inc © 2008