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Bean, Chicken and Sausage Soup

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

In a heavy 8-qt. Dutch oven or soup kettle, cook sausage, onion and

Printed from tasteofhome.com Aug 21, 2008

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Bean, Chicken and Sausage Soup cont.

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).