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
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 smoked kielbasa or smoked Polish sausage, halved lengthwise and sliced
Reviews
I was a bit skeptical about adding the garlic, onion, and celery without first sauteing them, but it turned out great. I substituted green beans for the zucchini since I knew there would be leftovers and I don't like how limp zucchini can get after a while. I only had red and orange bell peppers in the house and used them in place of the green peppers. Next time I will increase the water by one cup and slightly increase the seasonings to make up for the added water. Delicious and easy!
Took this to our Lenten supper at church tonight. It was a huge hit. I have made it before and froze it in 2 serving portions for my husband and I. Wonderful recipe.
This was hit with the entire family! Thanks for a great recipe!
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.
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.