Bean and Smoked Sausage Chowder

1. 1

   Boil one cup of raw elbow macaroni in 4 cups of water until tender, about 8 minutes -- drain and set aside.

2. 2

   Prepare all other items for soup pot.

3. 3

   Coarse chop and then saute sausage in bottom of pot until cooked through.

4. 4

   Add a bit of oil if needed -- Open all cans reserving all liquids to add to soup.

5. 5

   Dice potatoes and combine all ingredients except macaroni into pot and bring to a simmer.

6. 6

   Cook until heated through -- about 15 minutes.

7. 7

   Add pre-cooked elbow macaroni.

8. 8

   Add more water if needed.

9. 9

   Salt and Pepper to taste.

10. 10

    Serves 10 or more as a soup course or 8 as a main dish when you add a crusty artisan bread to compliment.

11. 11

    Freezes well in individual covered soup ramikens.

* Per serving · 4 servings · Values may vary.

No additional tips available.