Bean, Chicken and Sausage Soup

Recipes that work best for teardroppers

Bean, Chicken and Sausage Soup

Postby Mike B » Sat Oct 15, 2011 5:47 pm

1 lb. Italian sausage
1/2 medium onion, diced
3 strips bacon, diced
8 cups water
2 cans (14 1/2 oz each) diced tomatoes
2 bay leaves
2 tsp garlic powder or 2 cloves garlic, diced
1 tsp thyme
1 tsp savory
1 tsp salt
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp pepper
4 cups cubed cooked chicken
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
1 8 qt Dutch oven (12" deep or 14")

In the Dutch oven, cook the sausage, onion and bacon over medium heat until the sausage is no longer pink. Drain the fat, then add the water, tomatoes and all the seasonings. Cover the oven and simmer for 30 minutes.

Add the chicken and beans. Simmer uncovered for 30 to 45 minutes. Remove the bay leaves before serving.

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Mike
Hayden Lake, ID
Mike
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Hayden Lake, ID
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Mike B
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Location: Hayden Lake, ID

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