Red Bean and Sausage Soup

Serves: 20
Total Calories: 91


1 cup diced onion
3 cloves garlic, minced
1 teaspoon olive oil
6 cups beef or chicken stock (or a mixture)
2 cups diced cabbage
1/2 cup ketchup
4 new potatoes, peeled, and quartered
2 cups cooked red beans
1 tablespoon brown sugar
1 tablespoon vinegar
freshly ground black pepper
1/2 pound sliced Carabeef* sausage


Sauté onion and garlic in oil. Add stock, cabbage, ketchup, and new potatoes. Cook until potatoes are almost done. Add remaining ingredients and heat thoroughly.

*Carabeef is the trade name for naturally raised water buffalo which is ounce-for-ounce leaner than boneless, skinless chicken breast. It is available at whole foods markets. Any lean sausage may be substituted.

Nutritional Facts:

Serves: 20
Total Calories: 91
Calories from Fat: 44

This Red Bean and Sausage Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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