SAUSAGE BEAN SOUP

Sausage Bean Soup image

Provided by Eric N. Frankel

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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3/4 lb polska kielbasa
1 large onion (chopped)
1 bulb of garlic (peeled and chopped)
1 (15 ounce) can butter beans
1 (15 ounce) can black beans
1 (15 ounce) can red kidney beans (light or dark)
1 (15 ounce) can whole kernel corn
1 (15 1/4 ounce) can carrots (sliced)
1 (14 1/2 ounce) can beef broth
1 tablespoon fresh basil (minced) (optional) or 1 teaspoon dried basil (optional)
2 tablespoons parmesan cheese (shredded) (optional)
1 tablespoon coarse sea salt (ground)
1 tablespoon five-pepper medley (ground)

Steps:

Put corn, carrots, and beans in a strainer, rinse well and set aside.
Cut sausage once lengthwise, then crosswise into approximately 1/2" pieces.
In a large saucepan on a medium heat, add sausage, stir until it "sweats", then add onion and saute until both are lightly charred.
Add garlic and stir until light brown.
Add beans, corn, carrots, broth, basil, salt and pepper.
Cover and simmer for 20 minutes.
Sprinkle each serving with Parmesan Cheese.
Can be served over rice, if desired.

Nutrition Facts : Calories 673.5, Fat 17.8, SaturatedFat 5.9, Cholesterol 58.8, Sodium 3840.7, Carbohydrate 98, Fiber 24.9, Sugar 9.8, Protein 37.5