Smoked Sausage Bean Soup
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- 3 medium
- russet potatoes, peeled, and cut into 3/4" cubes
- 2 large
- carrots, thinly sliced
- 1 medium
- onion, diced
- 1 (32 oz.)
- box beef broth
- 1 (14 oz.)
- pkg. smoked sausage
- 2 cans
- (11.25 oz.) each, condensed bean with bacon soup
1In a stock-pot, add the vegetables and the broth. Bring to a boil, then lower the heat to a simmer, cover the pot, and simmer the vegetables for 10 minutes.
2While the vegetables are simmering, cut the smoked sausage into 1/4-inch slices, then cut each slice in half.
3After the vegetables are done cooking, add the sliced sausage and both cans of bean with bacon soup.
4Stir and cook over low heat until the soup is heated through.
5Ladle soup into bowls and serve.