Sausage And Bean Soup

• 3 1/2 Tbsp. Wesson canola oil
• 1 c. finely chopped green pepper
• 1 c. finely chopped onion
• 1 (15 oz.) can light red kidney beans
• 1 (15 oz.) can Great Northern beans
• 1 (28 oz.) can Contadina crushed tomatoes
• 1 chicken bouillon cube
• 1 lb. hot Italian sausage

1. In 4-quart nonstick pot, heat the oil.
2. Add pepper and onion and cook until tender, not soft.
3. Stir frequently, about 10 to 15 minutes.
4. Do not brown.
5. Brown sausage and drain.
6. Also drain the liquid from both the kidney and Northern beans.
7. Add the beans and crushed tomatoes to the sausage.
8. Fill the empty tomato can 1/2 full of water.
9. Add to soup.
10. Dissolve the chicken bouillon in 1/4 cup boiling water.
11. Add to soup.
12. Stir well.
13. Simmer on low 1 hour. Remove from heat.
14. Let stand, covered, 1 hour.
15. Sprinkle fresh green parsley.

canola oil, green pepper, onion, light red kidney beans, great northern beans, tomatoes, chicken, hot italian sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353387 (may not work)