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Two-Bean & Sausage Soup
Here's a hearty soup that takes only 15 minutes to put together. If you're not a fan of lima beans, use a 15-ounce can of black beans (rinsed and drained) instead.
  • 1 cup canned chicken broth diluted with 1 cup water, or 2 cups homemade chicken broth
  • 1 can (16 ounces) tomatoes in juice, drained and coarsely chopped
  • 1 can (15 ounces) small white beans, rinsed and drained
  • 1 package (10 ounces) frozen baby lima beans
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 ounces Italian-style turkey sausage, casings removed
  • 2 tablespoons grated Parmesan cheese

1. In large saucepan, combine diluted broth, tomatoes, white beans, and lima beans; cover and bring to a boil over high heat.

2. Meanwhile, in large nonstick skillet, heat oil over high heat. Add bell pepper, onion, garlic, salt, and black pepper and stir-fry 2 minutes, or until vegetables start to soften. Crumble sausage into skillet. Cook 3 to 4 minutes, breaking up chunks of sausage with spoon, until vegetables are tender and lightly browned and sausage is cooked through.

3. Add sausage mixture to bean mixture and return to a boil. Reduce heat to medium and simmer, uncovered, for 2 minutes to blend flavors. Serve soup sprinkled with Parmesan.


Nutritional Information
Per serving: 368 calories, 14g total fat, 3.7g saturated fat, 5g monounsaturated fat, 3.2g polyunsaturated fat, 12g dietary fiber, 22g protein, 42g carbohydrate, 72mg cholesterol, 962mg sodium.
Good source of: fiber, folate, iron, magnesium, potassium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
15