White Bean and Sausage Soup

A hearty, fiber filled soup that was created to satisfy a need for a tomato-less soup. This will be a meal with a loaf of rye bread and some fresh fruit for dessert.

• Ready In: 5 hrs 20 mins
• Serves: 6-8

Ingredients

• 14  ounces dried navy beans, soaked as directed on the package
• 1 1⁄4 ounces  Lipton Recipe Secrets savory herb with garlic soup mix
• 6  cups water
• 3  teaspoons instant chicken bouillon
• 1  medium sweet potato, chopped
• 1  large celery rib, chopped
• 1  medium onion, chopped
• 1  medium white potato, unpeeled, chopped
• 2  cups  frozen leaf spinach, thawed
• 1  bay leaf
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon pepper
• 8  ounces smoked sausage, sliced

Directions

1. Rinse and drain dried beans, after soaking as directed.
2. Add water to a large stockpot, add dry soup mix and stir to blend.
3. Add the instant chicken boullion and blend.
4. Add the beans, cover and simmer for 15 minutes.
5. Add all the other ingredients to the bean mixture and bring to a boil, and return to a simmer.
6. Cover and simmer gently until beans and veggies are tender.
7. This would work well in a crockpot also after the beans are prepared as directed on the package.