Taste of Home
Spicy Kielbasa Soup
TOTAL TIME: Prep: 15 min. Cook: 8 hours
YIELD: 5 servings (about 2 quarts).
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any left over, this soup is fantastic reheated, after flavors have had time to blend. I like to serve steaming bowls with rye bread. —Carol Custer, Clifton Park, New York
Ingredients
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1/2 pound reduced-fat smoked turkey kielbasa, sliced
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1 medium onion, chopped
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1 medium green pepper, chopped
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1 celery rib with leaves, thinly sliced
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4 garlic cloves, minced
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes, cut up
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1 small zucchini, sliced
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1 medium carrot, shredded
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1 tablespoon dried parsley flakes
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
Directions
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1.
In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer.
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2.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.
Nutrition Facts
1-1/2 cups: 192 calories, 3g fat (1g saturated fat), 28mg cholesterol, 1210mg sodium, 27g carbohydrate (8g sugars, 7g fiber), 16g protein.
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