ADDITIONS
8 cups chicken or vegetable broth
2 Tblsp. olive oil
1 large purple onion, chopped
1 lb. turkey sausage* cut up or crumbled
1 10-oz. box frozen spinach

*Turkey and chicken sausages are becoming widely available in intriguing flavors. We tried a delightfully spicy chicken sausage with sun dried tomatoes and basil as well as turkey breakfast sausage.

COOKING DIRECTIONS
Preparing the beans: 1.) Rinse, drain and pick over beans. Place beans in a bowl, cover with plenty of water and allow to soak for 2 hours at room temperature. 2.)Drain beans, place in cook pot with 2 quarts fresh water, bring to a boil, lower heat and simmer for 1 hour covered. Turn off heat and let stand till ready to use.

In a 4-qt. soup pot saute onion in oil about 5 minutes over medium heat. Add sausage, continue cooking 5 minutes. Stir in contents of seasoning packet. Add broth and drained, prepared beans. Bring to a boil, reduce heat and simmer 1 hour covered. Add spinach, simmer gently 15 minutes longer, stirring occasionally and serve.

INGREDIENTS
SPECKLED CRANBERRY BEANS, ASSORTED MIXED BEANS, RED PEPPER, CELERY, CARROTS, GARLIC, BASIL, THYME, AND SAFFRON.

NO ADDED SALT, NO MSG, NO PRESERVATIVES AND NO TRANS FAT
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.