To try and find my figure again, I want to make healthier choices when I cook. That’s why I decided to use a lean sausage for this soup – and I have to say that Cajun style chicken sausage was absolutely perfect for this! I don’t think I’d want to use any other sausage, even if I didn’t care about the calories.
Really, any kind of sausage would do fine in this flavorful soup! And if you’re not a fan of lima beans, just use Great Northern beans instead.
Ingredients
1 cup dry Great Northern Beans
1 cup dry Lima Beans
8 oz. Johnsonville Cajun style sausage (or try chorizo)
1 carrot, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tomato, peeled & finely chopped
1-2 Tbsp tomato paste
1 large onion, finely chopped
2 medium cloves garlic, minced
1 Tbsp Bertolli extra virgin olive oil
1/4 tsp crushed mint
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp black pepper
2 tsp salt
Instructions
Rinse the beans. Place them in a large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse.
After presoaking, add cold water to the beans to cover them by about 1 inch. Bring to a boil in a Dutch oven, over high heat, and boil for 5 minutes. Add the remaining ingredients, except sausage.
Reduce heat to medium low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
Right before soup is ready, slice and brown the sausage in a skillet. Add to soup, season to taste and cook for another 5 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick tip: This soup only gets better after a day or two in the fridge!
