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Sausage, Chicken and Bean Soup (12/30/2011)

Sausage, Chicken and Bean Soup

1 ½ lbs. Italian hot or sweet sausage
1 cup chopped onion
6 strips of bacon, diced
4 cups water
4 cups chicken broth or stock
2 14.5 oz. cans diced tomatoes, with liquid
2 bay leaves
2 tsp. garlic powder
1 tsp. marjoram or sage
2 tsp. Italian Seasoning
½ tsp. pepper
4 cups cubed cooked chicken (about 4 breasts)
2 15.5 oz. cans Great northern beans, rinsed and drained

In a large dutch oven, cook sausage, onion and bacon over medium heat until sausage is no longer pink; drain. Add water, broth or stock, tomatoes, and seasonings. Cover and simmer 30 minutes. Add chicken and beans. Simmer uncovered, 30-45 minutes. Remove bay leaves. Serve.

Crock-pot method: Brown sausage, onion and bacon as mentioned above. Add to large crock-pot. Add water, broth or stock, tomatoes, and seasonings. Cover and cook on low 4-5 hours. Add chicken and beans and cook another 1-2 hours on low. Serve.

Cooking the chicken:
Cut chicken breasts into cubes. Season with salt, pepper, Italian seasoning and cayenne pepper. Heat a few tablespoons of vegetable oil
in a large skillet over medium heat. Brown chicken in batches, drain with slotted spoon and set aside. (Keep cooked chicken in refrigerator until ready to add to the soup pot).



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