Appetizers / Soups / Salads

Multibean Soup with Italian Sausage takes 10 minutes to prepare.

Multibean Soup with Italian Sausage takes 360 minutes to cook.

Multibean Soup with Italian Sausage makes 20 servings.

The ingredients for Multibean Soup with Italian Sausage are:

1 medium (2-1/2" dia) Onions, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
3 medium Carrots, raw
3 serving V8 Vegetable Juice Cocktail (8 oz)
8 cup Swanson Natural Goodness Chicken Broth
2 cup Red Mill 13 Bean Soup Mix (no seasoning) Dry
1 cup Bobs Red Mill Black Bountiful Black Bean Soup Mix1.33 serving 2 tsp Italian Seasoning
3 tsp adobo
1 tsp Rosemary, dried
3 tsp Turmeric, ground
2 tbsp Balsamic Vinegar
1 tbsp Kikkoman Low Sodium Soy Sauce
3 tsp Lea & Perrins, Worcestershire Sauce
11 oz Johnsonville Sausage Slices (precooked)

Here is how you make Multibean Soup with Italian Sausage:

Soak beans overnight in water and baking soda. When ready to cook, drain and rinse soaked beans.Chop onion, celery and carrot by hand or in food processor. Put all ingredients except for sausage into a large stock pot and stir well to incorporate all ingredients. Bring to boil over medium high heat, then lower heat and simmer for 2-3 hours. (You can also use a crockpot for the soup, combine all ingredients and cook on low for 6-8 hours). Add precooked sausage to soup during last half-hour of cooking. If you use uncooked sausage, be sure to cook it, drain off fat and slice it before adding to the soup. Serving Size: Makes 20 1-cup servingsNumber of Servings: 20Recipe submitted by SparkPeople user DEEA2Z.

The nutritional information for Multibean Soup with Italian Sausage is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 194.7

• Total Fat: 5.0 g
• Cholesterol: 11.0 mg
• Sodium: 738.6 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 8.0 g
• Protein: 11.8 g