Smoked Sausage and Bean Soup

Un-BEAT-able Recipes
Volumes 2, 3 and 4

Who: Chester High School Music Dept.
Cost: $7.50 each, includes shipping
Details: Soft-backed, comb bound
Pages of recipes: varies
Send checks to: Vicky Beers, Chester Music Patrons, 711 Palestine Rd., Chester, IL 62233,
or call 618-615-2708.

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Smoked Sausage and Bean Soup

Course Soup

Ingredients

• 1 med. onion finely chopped
• 1 - 15 oz. can red kidney beans drained and rinsed
• 1 t. garlic minced
• 1 t. instant beef bouillon granules
• 1 T. margarine or butter
• 2 c. chopped cabbage
• 6 c. Water
• 2 med potatoes chopped (2 cups)
• 16 oz. fully cooked turkey smoked sausage sliced
• 1/4 c. tomato paste or ketchup
• 3 T. Vinegar

Instructions

• In a 4-quart Dutch oven, cook the onion and garlic in margarine or butter until tender, but not brown.
• Add the water, potatoes, sausage, beans and bouillon granules. Heat to boiling.
• Reduce heat, cover and simmer for 15 minutes.
• Add the cabbage, tomato paste or ketchup and vinegar. Simmer, covered, 10 minutes more.
• Makes 6 main dish servings.

Notes

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