Directions:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender.
- Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving. Yield: 12-14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.54 Kcal (936 kJ) | ||
| Calories from fat | 62.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 11% | |
|---|---|---|---|
| Cholesterol | 10.78mg | 4% | |
| Sodium | 523.73mg | 22% | |
| Potassium | 760.1mg | 16% | |
| Total Carbs | 28.9g | 10% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 8.93g | 36% | |
| Protein | 11.13g | 22% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 94.66 Kcal (396 kJ) | ||
| Calories from fat | 26.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 11% | |
|---|---|---|---|
| Cholesterol | 4.56mg | 4% | |
| Sodium | 221.78mg | 22% | |
| Potassium | 321.87mg | 16% | |
| Total Carbs | 12.24g | 10% | |
| Sugars | 1.44g | 14% | |
| Dietary Fiber | 3.78g | 36% | |
| Protein | 4.71g | 22% | |
| Vitamin C | 4.9mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 11% | |
| Calcium | 40.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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