Bean and sausage soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.
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