Spicy Red Bean Soup

Here's a link to the original version of the recipe.

MODIFIED BY: Yale Schwartz

This version of the recipe is a half batch, quicker version.  Because my sausage, potatoes, and spaghetti were pre-cooked leftovers, my version of this recipe cooks up much quicker that the original.

2 tablespoons olive oil
1 onion, chopped
3 tablespoons paprika
3/4 cup ketchup
3/4 cups barbeque sauce
4 cups water
1 (1 ounce) package dry onion soup mix
1 teaspoon salt
1 tablespoon ground black pepper
7 ounce pre-cooked sausage
2 15 ounce cans Campbell's chilli and beans
1 15 ounce can chick peas
3 leftover mashed potatoes
1/2 pound leftover (pre-cooked) spaghetti

In a large pot over medium heat, combine the oil and the onion. Sauté for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well.

Cut each sausage into bite size pieces and add to the soup.
Add the canned chilli and beans.
Add the can of chick peas.
Add the mashed potatoes in tablespoon sized gobs.

Reduce heat to low and simmer for 30 minutes.
Add the spaghetti and simmer for another 10 minutes.

Optional: add hot sauce to taste.