Sausage-Kraut Soup

• 2 cups dried baby lima beans
• 1/2 pound bulk pork sausage
• 6 cups water
• 2 cups diced red potato
• 2 cups refrigerated sauerkraut, drained
• 1 cup thinly sliced carrot
• 1 cup diced onion
• 1 cup chopped broccoli florets
• 1/2 teaspoon dried summer savory
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed tomato soup, undiluted

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
2. Cook sausage in pan over medium heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel.
3. Return sausage to pan. Stir in beans, 6 cups water, and the next 11 ingredients (water through chickpeas); bring to a boil. Cover, reduce heat, and simmer for 1 hour. Stir in tomato soup; cover and simmer for an additional 30 minutes.

beans, pork sausage, water, red potato, carrot, onion, broccoli florets, thyme, rosemary, pepper, garlic, chickpeas, tomato soup

Taken from www.myrecipes.com/recipe/sausage-kraut-soup (may not work)