Country Sausage Soup

  • 3/4 pound bulk pork sausage
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon dried thyme
  • 3/4 to 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

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