Bean, Chicken and Sausage Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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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! Ingredients:
1-1/2 pounds johnsonville® mild ground 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 |
Directions:
1. 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.
2. Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Discard bay leaves. Yield: 18 servings (4-1/2 quarts).
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