Sausage And Bean Soup

1. 1

   In 4-quart nonstick pot, heat the oil.

2. 2

   Add pepper and onion and cook until tender, not soft.

3. 3

   Stir frequently, about 10 to 15 minutes.

4. 4

   Do not brown.

5. 5

   Brown sausage and drain.

6. 6

   Also drain the liquid from both the kidney and Northern beans.

7. 7

   Add the beans and crushed tomatoes to the sausage.

8. 8

   Fill the empty tomato can 1/2 full of water.

9. 9

   Add to soup.

10. 10

    Dissolve the chicken bouillon in 1/4 cup boiling water.

11. 11

    Add to soup.

12. 12

    Stir well.

13. 13

    Simmer on low 1 hour. Remove from heat.

14. 14

    Let stand, covered, 1 hour.

15. 15

    Sprinkle fresh green parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.