Sausage-Kraut Soup

Ingredients

• 1 cup broccoli florets chopped
• 0.5 pound bulk pork sausage 
• 15 ounce chickpeas drained canned (garbanzo beans)
• 1 cup carrots thinly sliced
• 10.8 ounce condensed tomato soup undiluted reduced-fat reduced-sodium canned
• 2 cups baby lima beans dried
• 0.3 teaspoon rosemary dried
• 0.3 teaspoon thyme leaves dried
• 2  garlic cloves minced
• 1 cup onion diced
• 0.3 teaspoon pepper 
• 2 cups potatoes diced red
• 2 cups sauerkraut refrigerated drained
• 0.5 teaspoon summer savory dried
• 6 cups water 

Equipment

• frying pan
• paper towels
• dutch oven
• colander

Directions

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.
2. Remove from heat; cover and let stand 1 hour.
3. Drain beans in a colander; set aside.
4. Cook sausage in pan over medium heat until browned, stirring to crumble.
5. Drain well. Wipe drippings from pan with a paper towel.
6. 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.