Four Bean Soup with Smoked Sausage

Yield: 6 servings
Cook Time: 15 minutes
Tips: If you can't find S&W Ready Cut Tomatoes (with diced green chiles and spices), you can substitute 2 14.5-oz. cans of diced tomatoes and 1 4-oz. can diced green chiles, while also adding to your soup 1 teaspoon dried onion flakes (or 1/4 teaspoon onion powder), 1/4 teaspoon garlic powder and 1 teaspoon apple cider vinegar. If preferred, Navy beans, pinto beans or other favorite soup beans may substituted for any of the beans used in this recipe.
Suggestion: Pepper jack cheese may be used for garnishing instead of Monterey jack, if desired. Delicious served with a side of Bran Cornbread or Cornbread.
  • Soup
  • 14 oz. to 1 lb. smoked sausage, cut into bite-size slices
  • 2 14.5-oz. cans S&W Ready-Cut Tomatoes diced with green
  •        chilies & spices (or see "Tips")
  • 1 15-oz. can kidney beans, undrained
  • 1 15-oz. can black beans, undrained
  • 1 15-oz. can garbanzo beans, undrained
  • 1 15-oz. can white beans, undrained
  • 1/2 cup water
  • 1 teaspoon (or 1 cube) chicken bouillon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh cilantro

  • Garnishes
  • Monterey jack cheese, grated
  • cheddar cheese, grated
  • sliced avocado (optional)
  • dollops of sour cream (optional)
In a large soup pot over medium heat, cook sausage slices until lightly browned (about 5 minutes total), turning as necessary to evenly cook all surfaces. Drain any excess fat.

Add diced tomatoes with diced green chiles and all beans (with liquid), water, chicken bouillon, salt, pepper and and cilantro to
soup pot. Stir to combine. Bring soup to a boil, then immediately reduce to low. Simmer for 10 minutes (or cover and cook up to an hour, if desired), stirring occasionally. Garnish with grated cheeses, avocado slices and/or dollops of sour cream, if desired.