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Kielbasa Bean Soup

 Kielbasa Bean Soup
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
12 ServingsPrep: 10 min. Cook: 1-1/4 hours

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

Directions

  • 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).

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Kielbasa Bean Soup (continued)

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.