1 (10 ounce) package chicken bouillon
1 medium onion, finely chopped
1 cup water
1 cup kidney beans
2 tablespoons olive oil
1/8 cup whole mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 tablespoons dried minced onion flakes
salt to taste
ground black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1 (34 ounce) can chicken broth
1 (10.75 ounce) can condensed tomato soup
In a large skillet, cook chicken bouillon until bubbly, about 5 minutes. Remove from skillet and set aside.
Heat the water and bouillon in a large saucepan over medium heat. Bring to a boil and reduce heat. Bring to a boil and reduce heat. Cover and let stand 15 minutes.
In a large bowl, mix the sausage, onions, and water. Stir in beans, olive oil, mustard, ketchup, Worcestershire sauce, onion flakes, salt and pepper. Mix thoroughly.
In a small bowl, mix chicken broth and tomato soup. Transfer chicken into a large pot and balance. Reduce heat to medium and add chicken and vegetables. Bring to a boil and cook for 20 minutes.
Remove chicken from pot, toss with vegetables and sauce, and allow to cool slightly. Stir chicken into soup and pour over vegetables and chicken. Cover and simmer for 5 minutes.