Chicken, Sausage, Potato and Bean Soup
Yield: 6-8 servings
Cook Time: 3 hours
Tips: Soup can be prepared in advance and frozen until ready to serve.
Suggestion: Delicious served with a side of bread and a salad.
  • 1 1-lb. bag Great Northern beans -OR- 4 15-oz. cans Great Northern beans
  • 2 boneless, skinless chicken breasts, cooked and cut into bite size-pieces
  • 1 lb. (or 1 package) smoked sausage, cut into bite-size pieces
  • 3 cloves garlic, minced
  • 1 cup sliced carrots (bite-size pieces)
  • 2 cups peeled & cooked potatoes, cut into bite-size pieces
  • 2 32-oz. boxe010s chicken broth (or 4 14-oz. cans)
  • 2 cups water
  • 2 cubes chicken bouillon
  • 1/4 teaspoon smoke flavoring
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon each oil and butter
If using bag of unprepared beans, prepare beans as directed and set aside. If using canned beans, drain and set aside.

Slice chicken breasts in half lengthwise to create thinner pieces. Heat oil and butter in a large skillet on medium-high, then add chicken pieces and fry until cooked thoroughly. Remove chicken from skillet and set aside. (Note: Photo above shows sausage slices cut into halves, though you can use whole slices if you prefer.) Add sausage pieces to skillet and cook until lightly browned, turning sausage pieces occasionally so they don't burn. While sausage is cooking, cut or tear chicken into bite-size pieces. Once sausage is lightly browned, add minced garlic and sauté briefly (about 1 minute).

In a large soup pot, add beans, chicken, sausage and garlic, carrots, potatoes, chicken broth, water, beef bouillon, pepper and salt (to taste). Add smoke flavoring and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Cover and cook 3 or more hours.