Prep Time 45 min
Cook Time 2 Hr 30 Min
Servings 16
Difficulty Easy

Ingredients

  • 8 oz. dried small white beans (2 1/2 cups)
  • 4 strips uncooked bacon, diced
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 cup chopped onion
  • 1 medium green pepper, chopped
  • 4 (14 1/2 oz.) cans chicken broth (about 7 cups)
  • 2 cups water
  • 1 (14 1/2 oz.) can petite cut diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 large potato, peeled and diced
  • 1 large turnip, peeled and diced
  • 8 oz. chorizo sausage, diced or crumbled, cooked and drained
  • 2 cups chopped fresh kale

Directions

  • Step 1

    RINSE beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.

  • Step 2

    COOK bacon in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon; drain on paper towels. Add oil to bacon drippings; heat over medium heat. Add onion and green pepper; saute until tender, about 8 minutes. Add chicken broth, water, tomatoes, garlic, bay leaf, drained beans and reserved bacon. Bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.

  • Step 3

    ADD potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving.

Serving size
(1 cup, 1/16 of recipe)

  • Calories 190
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 600mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 4g
  • Sugars 3g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet