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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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Ingredients:
2 cups dried baby lima beans |
1/2 pound bulk pork sausage |
6 cups water |
2 cups diced red potato |
2 cups refrigerated sauerkraut, drained |
1 cup thinly sliced carrot |
1 cup diced onion |
1 cup chopped broccoli florets |
1/2 teaspoon dried summer savory |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
1/4 teaspoon pepper |
2 garlic cloves, minced |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed tomato soup, undiluted |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
2. Cook sausage in pan over medium heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel.
3. Return sausage to pan. Stir in beans, 6 cups water, and the next 11 ingredients (water through chickpeas); bring to a boil. Cover, reduce heat, and simmer for 1 hour. Stir in tomato soup; cover and simmer for an additional 30 minutes.
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