Bean, Chicken, and Sausage Soup

We had this for lunch yesterday and everyone decided it is a keeper.

Bean, Chicken and Sausage Soup

1 1/2 lbs. bulk Italian sausage
2 cups chopped onion
6 bacon strips, diced
2 quarts water
2 cans (14 1/2 ounce, each) diced tomatoes, undrained
2 bay leaves
2 teaspoons garlic powder
1 teaspoon each dried thyme, savory, and salt
1/2 teaspoon each dried basil, oregano, and pepper
4 cups cubed cooked chicken
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained

In a heavy 8-qt Dutch oven or soup kettle, cook sausage, onion, and bacon over medium-high heat until sausage is no longer pink; drain. Add water, tomatoes and seasonings. Cover and simmer for 30 minutes. Add the chicken and beans. Simmer, uncovered, for 30-45 minutes. Remove bay leaves before serving. Yield: 18 servings.


I have to tell you: I didn't follow the recipe exactly. I used less sausage. My family would loudly protest if I used 2 CUPS of onions in anything, so I used one small slice, chopped. I cooked navy beans (instead of northern beans) in the crockpot and added the other ingredients to them. I cooked some chicken (but not 4 cups) in another crockpot overnight. I didn't have savory. I used garlic salt instead of powder. And we garnished it with Parmesan cheese. Now you know. And we loved it anyway.