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Sausage-Kraut Soup

Yield 13 servings (serving size: 1 cup)

Ingredients

  • 2 cups dried baby lima beans
  • 1/2 pound bulk pork sausage
  • 6 cups water
  • 2 cups diced red potato
  • 2 cups refrigerated sauerkraut, drained
  • 1 cup thinly sliced carrot
  • 1 cup diced onion
  • 1 cup chopped broccoli florets
  • 1/2 teaspoon dried summer savory
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed tomato soup, undiluted

Nutrition Information

  • calories 144
  • caloriesfromfat 23 %
  • fat 3.7 g
  • satfat 1 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 6.8 g
  • carbohydrate 21.6 g
  • fiber 3.2 g
  • cholesterol 7 mg
  • iron 1.8 mg
  • sodium 446 mg
  • calcium 34 mg

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.

  2. Cook sausage in pan over medium heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel.

  3. Return sausage to pan. Stir in beans, 6 cups water, and the next 11 ingredients (water through chickpeas); bring to a boil. Cover, reduce heat, and simmer for 1 hour. Stir in tomato soup; cover and simmer for an additional 30 minutes.