Brandied Bean & Sausage Soup

In Memoriam: Mary McMillan 2004

Makes 4 servings.

1 Cup Carrots Slivered

1 Cup Celery Chopped

½ Cup Onion Chopped

1 TBSP Butter

1 Can Consommé or Broth

½ Cup Brandy, Divided

4-5 Large Sausage- Italian Garlic, Hot Links, Polish, etc.

1 Can Chili Beans 30 Oz.

1 Can Stewed Tomatoes 16 Oz.

Saute carrot, celery and onion slowly in butter – 5 Mins.

Add consommé and ¼ cup brandy.

Heat to simmering, cover and cook 5 Mins.

Cut sausages in generous slices.

Add sausage to soup and cook for 5 Mins.

Coarsely mash 1 cup of the beans. Add to soup along with remaining beans, tomatoes and ¼ cup brandy.

Simmer 1 hour – minimum. [Crock pot works great!]

Great accompanied by Corn Bread!!!

161.9 Calories

3.1 Fat

4.8 Protein

13.2 Carbohydrate

8 Cholesterol

620 Sodium