This recipe actually is a casserole, but if you add extra water and don't drain the beans, then it makes an excellent soup. We've only eaten it as a soup. If you don't have fresh tomatoes and peppers on hand, you can use Ro*tel Mild, and it gives the same flavor. It's also versatile in that you can use green, yellow, red, or orange bell peppers and you can also use Northern beans instead of white kidney beans.
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- 1 1/2 tablespoons vegetable oil (I use olive)
- 4 green onions, thinly sliced
- 2 lbs smoked sausage or 2 lbs Polish sausage, sliced into bite size pieces
- 3/8 teaspoon garlic powder
- 3 large tomatoes, coarsely chopped
- 1 large bell pepper, diced
- 45 -48 ounces white kidney beans (*DO NOT drain)
- 1/4 teaspoon black pepper
- 1/2 cup fresh cilantro, chopped (I often use more because I like the flavor)
- 1In a large saucepan, heat oil and cook sausage and onion until tender.
- 2Stir in garlic powder, tomato, and bell pepper and cook for one minute.
- 3Stir in beans and black pepper. Add water to cover and simmer until heated through.
- 4Stir in cilantro right before serving.
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Nutritional Facts for White Kidney Bean Soup
Serving Size: 1 (373 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 820.6
- Calories from Fat 477
- Total Fat 53.0 g
- Saturated Fat 17.8 g
- Cholesterol 103.1 mg
- Sodium 2912.2 mg
- Total Carbohydrate 39.8 g
- Dietary Fiber 11.0 g
- Sugars 7.2 g
- Protein 46.0 g