Recipe by Cooking Light November 1995


Recipe Summary

13 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

144 calories; calories from fat 23%; fat 3.7g; saturated fat 1g; mono fat 1.3g; poly fat 0.7g; protein 6.8g; carbohydrates 21.6g; fiber 3.2g; cholesterol 7mg; iron 1.8mg; sodium 446mg; calcium 34mg.