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Red Bean 'N' Sausage Soup

By: Tami Christman

"'We have many cold months in Idaho, and hearty soups served with hot rolls help warm us up,' writes Tami Christman from her home in Soda Springs. 'My mom got the recipe for this delicious soup--chock-full of kidney beans, apples and turkey sausage--at a country restaurant in Lima, Montana. Guests always ask for a copy.'"

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
55 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound turkey Italian sausage links, casings removed
1 medium onion, diced
3 cups chicken broth
3 medium tart apples, peeled and chopped
1 (14.5 ounce) can crushed tomatoes, undrained
2 tablespoons cider vinegar
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon rubbed sage
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 (16 ounce) can kidney beans, rinsed and drained

Directions

In a large saucepan or soup kettle, cook the sausage and onion until meat is no longer pink; drain. Add the next 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Add beans; heat through.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 232 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 1,132 mg sodium, 29 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fruit, 1/2 starch.