White Bean and Sausage Soup

Campbell's White Bean and Sausage Soup Recipe

Two unexpected ingredients, kielbasa and salsa, make this fabulous bean soup especially delicious.

At a glance

Prep

25 min.

Total

45 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon olive or vegetable oil
1/2 pound kielbasa, cut in half lengthwise and sliced
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped or 1/2 teaspoon garlic powder
1 pound spinach leaves, washed and coarsely chopped
3 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 1/4 cups Pace® Picante Sauce
2 cans (about 16 ounces each ) canned white (navy) beans, rinsed and drained

How to Make It

  • 1

    Heat the oil in a 4-quart saucepot over medium-high heat. Add the kielbasa, onion and garlic and cook until the sausage is browned. Add the spinach and cook for 2 minutes.

  • 2

    Stir the broth, picante sauce and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the kielbasa is cooked through.

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  • Easy Substitution: Substitute 2 packages (about 10 ounces each) frozen chopped spinach, thawed and drained, for the fresh spinach. To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
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RID#25051

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