Kielbasa Bean Soup
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
YIELD: 12 servings (about 3 quarts).
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
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4-1/2 cups water
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2 medium green peppers, chopped
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2 medium onions, chopped
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2 celery ribs, chopped
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1 medium zucchini, sliced
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2 teaspoons chicken bouillon granules
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2 garlic cloves, minced
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2-1/2 teaspoons chili powder
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2 teaspoons dried basil
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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2 bay leaves
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3/4 pound smoked kielbasa or smoked Polish sausage, halved lengthwise and sliced
Directions
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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.
Nutrition Facts
1 cup: 212 calories, 9g fat (3g saturated fat), 19mg cholesterol, 988mg sodium, 24g carbohydrate (6g sugars, 7g fiber), 10g protein.
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