Sausage and Bean Soup

2

bacon strips, diced

1/2

cup

chopped onion

1

cup

thinly sliced halved fresh carrots

1

cup

cubed peeled potatoes

3

cups

water

8

oz

smoked Polish sausage, halved and thinly sliced

2

cups

frozen cut green beans, thawed

1

can (15 ounces) white kidney or cannellini beans, rinsed and drained

1/2

cup

minced fresh parsley

3/4

tsp

salt

1/2

tsp

pepper

1/2

tsp

minced fresh marjoram or 1/8 teaspoon dried marjoram

1

In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Sauté onion in drippings until tender. Stir in carrots and potatoes; cook for 2 minutes. Add water; bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until vegetables are tender.

2

Stir in the sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon

Servings: 5

Nutrition Facts

Serving size: 1/5 of a recipe (15.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

600.81

Calories From Fat (26%)

156.14

% Daily Value

Total Fat 17.27g

27%

Saturated Fat 5.82g

29%

Cholesterol 38.37mg

13%

Sodium 853.62mg

36%

Potassium 2420.22mg

69%

Total Carbohydrates 80.39g

27%

Fiber 19.56g

78%

Sugar 2.55g

 

Protein 33.82g

68%