Kielbasa Bean Soup Recipe
Kielbasa Bean Soup Recipe photo by Taste of Home

Kielbasa Bean Soup Recipe

Publisher Photo
I usually make double batch of this meaty vegetable soup and freeze some in serving-size containers. It makes a nice meal for busy days or unexpected guests. —Emily Chaney, Penobscot, Maine
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 12 servings

Ingredients

  • 4-1/2 cups water
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium green peppers, chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, sliced
  • 2 teaspoons chicken bouillon granules
  • 2 garlic cloves, minced
  • 2-1/2 teaspoons chili powder
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 3/4 pound Johnsonville® Polish Kielbasa Sausage or smoked Polish sausage, halved lengthwise and sliced

Nutritional Facts

1 serving (1 cup) equals 212 calories, 9 g fat (3 g saturated fat), 19 mg cholesterol, 988 mg sodium, 24 g carbohydrate, 7 g fiber, 10 g protein.

Directions

  1. In a soup kettle or Dutch oven, combine all ingredients except the sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves. Yield: 12 servings (about 3 quarts).
Originally published as Kielbasa Bean Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p176

Nutritional Facts

1 serving (1 cup) equals 212 calories, 9 g fat (3 g saturated fat), 19 mg cholesterol, 988 mg sodium, 24 g carbohydrate, 7 g fiber, 10 g protein.

Reviews for Kielbasa Bean Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Nov. 2, 2011

This was hit with the entire family! Thanks for a great recipe!

MY REVIEW
Reviewed Oct. 19, 2011

This was a thick, yummy soup! I had a red and orange pepper so I used those. Also had beef boullion and used the whole pound of sausage. When I make it again, I might add a little more water and seasoning to accommodate an extra can of beans. Very easy to make, too.

MY REVIEW
Reviewed Nov. 30, 2009

I have made this soup for work a couple of times and have had requests for the recipe both times. It has a very good flavor and is easy to make.

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