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Bean and Sausage Soup

This recipe for red velvet brownies is the perfect cure for the boring brownie. Bake them for a church or school function, or save them for an indulgent midnight snack!
Course Main Course, Soup
Cuisine American
Keyword Bean And Sausage Soup
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 -8
Calories 92kcal
Author Kathleen

Ingredients

  • 1 20 Ounce Bag 15 Bean Soup (season pack thrown away)
  • 1 Cup Yellow Onion Chopped
  • 1 14.5 Ounce Can Diced Tomatoes
  • 1/4 Cup Garlic Cloves Minced
  • 3 Teaspoons Dried Chili Powder
  • 1 Teaspoon Dried Cumin
  • 2-3 Teaspoon Salt
  • 1 1/2 Teaspoon Black Pepper
  • 1 Teaspoon Dried Smoked Paprika
  • 1 1/2 Teaspoon Liquid Smoke
  • 1 Juice of Lemon
  • 1 Cup White Wine
  • 1-2 14 ounce rings, Lean Smoked Turkey Sausage (like Polska Kielbasa chopped in quartered pieces

Instructions

  • Soak beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours. Or use the Quickcook Method listed below.
  • After soaking, drain water, add 2 quarts of water and ham hock.
  • Bring beans to a boil, reduce heat and simmer uncovered for 2 1/2 hours.
  • Add onion, tomato, garlic, chili powder, cumin, salt, pepper, paprika, liquid smoke, lemon, wine, and sausage.

Nutrition

Calories: 92kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 14mg | Sodium: 925mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 8.9mg | Calcium: 34mg | Iron: 1mg