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

  • 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 (Regular, Natural Goodness® or Certified Organic)
1 1/4 cups Pace® Picante Sauce
2 cans (about 16 ounces each) small white 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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Recipe Nutritional Information

Made With

Certified Organic Chicken Broth Natural Goodness Chicken Broth Swanson Chicken Broth

calories

331 331 328

totalfat

14g 13g 14g

saturatedfat

4g 4g 4g

cholesterol

25mg 25mg 28mg

sodium

1289mg 1301mg 1470mg

totalcarbohydrate

37g 37g 37g

dietaryfiber

10g 10g 10g

protein

18g 18g 18g

vitamina

145%DV 145%DV 145%DV

vitaminc

38%DV 38%DV 38%DV

calcium

18%DV 18%DV 18%DV

iron

35%DV 36%DV 35%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • 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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