Recipe by Oxmoor House January 1996


Recipe Summary test

4 (1 1/2-cup) servings.


Ingredient Checklist


Instructions Checklist
  • Coat a Dutch oven with cooking spray; place over medium heat until hot. Add sausage, and cook until browned, stirring often. Drain and pat dry with paper towels. Set aside. Wipe drippings from Dutch oven with a paper towel.

  • Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add tomato and next 3 ingredients; saute until onion is tender. Add sausage and flour. Cook, stirring constantly, 1 minute. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring often. To serve, ladle soup into individual bowls, and sprinkle each serving with 1 tablespoon chopped green onions.


Oxmoor House Cooking Light Collection

Nutrition Facts

313 calories; calories from fat 18%; fat 6.3g; saturated fat 2.7g; mono fat 0.1g; poly fat 0.5g; protein 20.7g; carbohydrates 44.4g; cholesterol 30mg; sodium 616mg.