Name: Bean, Chicken and Sausage Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 18 servings (4-1/2 quarts)
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) diced tomatoes, undrained; 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

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!

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Bean, Chicken and Sausage Soup

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Yield: 18 servings (4-1/2 quarts)

Prep: 10 min

Cook: 1 hour 10 min

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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) diced tomatoes, undrained
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

Text Ingredients

Directions

In a heavy 8-qt. Dutch oven, cook the sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add the water, tomatoes and seasonings. Cover and simmer for 30 minutes.

Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Discard bay leaves.

Nutrition Facts

1 cup: 196 calories, 12g fat (4g saturated fat), 48mg cholesterol, 488mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 15g protein.

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