Soup

Speedy Bean and Chicken Andouille soup is for Soup.

Speedy Bean and Chicken Andouille soup takes 10 minutes to prepare.

Speedy Bean and Chicken Andouille soup takes 15 minutes to cook.

Speedy Bean and Chicken Andouille soup makes 6 servings.

The ingredients for Speedy Bean and Chicken Andouille soup are:

2 tablespoons olive oil
1 small leek, halved lengthwise, rinsed, thinly sliced
1 small onion, chopped
2 or 3 cloves garlic, crushed
1 can (15 ounces) fire-roasted diced tomatoes
3 cups vegetable or chicken broth
1 can (15 ounces) black beans, drained, rinsed
1 cup frozen shelled edamame or small lima beans
? teaspoon Italian seasoning
? teaspoon salt
2 links (6 ounces total) fully cooked Italian or Andouille chicken sausage, thinly sliced, optional

Here is how you make Speedy Bean and Chicken Andouille soup:

1 Heat 2 tablespoons oil in a 3-quart saucepan. Add leek and onion; cook until translucent, about 5 minutes. Stir in garlic and tomatoes. Simmer, 5 minutes.2 Stir in broth, black beans, edamame, seasoning and salt. Simmer, 10 minutes. Add sausage if using; simmer, 2 minutes.3 Serve topped with a drizzle of olive oil and sprinkling of cheese. (not included in nutritional information) Serving Size: Makes 6 servings per recipeNumber of Servings: 6Recipe submitted by SparkPeople user DEBCOPE01.

The nutritional information for Speedy Bean and Chicken Andouille soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.8

• Total Fat: 12.6 g
• Cholesterol: 45.0 mg
• Sodium: 1,203.0 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 7.1 g
• Protein: 14.5 g