Poultry 
Sausage and Bean Soup
Sausage and Bean Soup
Sausage and Bean Soup
Ingredients
At a glance
Sausage
Poultry
Serves
6
1-2 lbs. HAEN CHICKEN BREAKFAST LINKS
1 medium onion finely chopped
1 tsp. minced garlic
1/4 tsp. red pepper flakes
2 T. butter or margarine
6 cups beef and/or chicken broth
3 potatoes diced
2 large carrots diced
1 can (15 oz.) white beans, rinsed and drained
3 cups chopped cabbage
1 can (15 oz.) diced tomatoes
1/4 cup tomato paste or catsup
3 T. vinegar
1/2 tsp. paprika
1 T. sugar
1 medium onion finely chopped
1 tsp. minced garlic
1/4 tsp. red pepper flakes
2 T. butter or margarine
6 cups beef and/or chicken broth
3 potatoes diced
2 large carrots diced
1 can (15 oz.) white beans, rinsed and drained
3 cups chopped cabbage
1 can (15 oz.) diced tomatoes
1/4 cup tomato paste or catsup
3 T. vinegar
1/2 tsp. paprika
1 T. sugar
Methods/steps
1. Grill or pan fry breakfast sausage until cooked through; cool and slice
2. In a 4 quart dutch oven or large pot cook the onion and garlic in butter until tender.
3. Add the broth, potatoes, carrots, sausage, red pepper, paprika, sugar, and beans.
4. Heat to boiling; simmer, covered, for 15 minutes.
5. Add the cabbage, tomatoes, tomato paste, and vinegar.
6. Simmer, covered, 10 minutes more.
