Lindy Lea Sausage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds bulk sausage (1 1/2 pound mild and 1/2 pound Graziano’s)2 (14.5 ounce) cans of chicken broth 1 bay leaf1 (14.5 ounce) canned stewed tomatoes1 Cup minced celery1 1/2 Cup chopped onion1 Tablespoon minced garlic2 Teaspoon browning and seasoning sauce1/4 Teaspoon cayenne pepper1 1 /2 Cups jarred or canned Great Northern beans (1 - 15 oz can)1 Cup frozen corn kernels
In a Dutch oven, lightly brown sausage, stirring frequently to crumble; remove and set aside. In same pan -may need to drain a little-, sauté onion and celery for over middle heat until translucent then add garlic to cook for 2 minutes. Add broth, bay leaf, tomatoes; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes. Add remaining ingredients and sausage; return to a boil. Reduce heat; cover and cook for 40 - 45 minutes, stirring occasionally. Remove bay leaf and serve.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GINGERZING.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GINGERZING.
Nutritional Info Amount Per Serving
- Calories: 260.1
- Total Fat: 13.9 g
- Cholesterol: 44.0 mg
- Sodium: 863.0 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.6 g
- Protein: 14.1 g
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