Smoked Sausage and Bean Soup
By Yankee Magazine|Jan 17 2007|
A low-fat winter chill-chaser.
Yield
6 1-cup servings
Ingredients
1 medium onion, chopped
1 teaspoon bottled minced garlic
2 tablespoons water or butter
6 cups water
2 medium potatoes, chopped
16 ounces fully cooked smoked turkey sausage, sliced
15-ounce can red kidney beans, rinsed and drained
1 teaspoon instant beef bouillon granules
2 cups coleslaw mix or shredded cabbage
1/4 cup ketchup
3 tablespoons vinegar
Instructions
In 4-quart Dutch oven, cook onion and garlic in 2 tablespoons water or butter until tender but not browned. Add 6 cups water, potatoes, sausage, beans and bouillon granules. Heat to boiling. Reduce heat; simmer, covered, for 15 minutes. Add coleslaw mix or cabbage, ketchup and vinegar. Simmer, covered, for 10 minutes or more.
