Yield
13 servings (serving size: 1 cup)

How to Make It

Step 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.

Step 2

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

Step 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.

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