Bean & sausage soup

Yield: 4 Servings

Measure Ingredient
½ pounds Dry small white beans (navy or great northern) soaked
5 cups Water
½ cup Chopped onion
½ teaspoon Salt
1 teaspoon Chicken bouillon granules
¼ teaspoon Ground cumin
⅛ teaspoon Pepper
1 Bay leaf
8 ounces Hot sausage sliced 1/2 inch thick
8¾ ounce Canned garbanzo beans drained
8¾ ounce Canned cream-style corn
Chopped parsley

Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>

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