Three bean and sausage soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Kielbasa; low-fat |
| 2 | cups | Onions; chopped |
| 1 | cup | Celery; chopped |
| 1 | tablespoon | Garlic; minced |
| 5 | teaspoons | Chicken bouillon granules |
| 8 | ounces | Canned tomatoes; with juice |
| 7 | cups | Water |
| 16 | ounces | Russet potatoes; peeled and sliced |
| 4 | mediums | Carrots; shredded |
| 15 | ounces | Canned white beans |
| 15 | ounces | Canned red beans |
| 15 | ounces | Canned black beans |
| 4 | ounces | Kale |
Directions
Saute sausage, onion, celery and garlic in a 5-quart pot until vegetables are softened, about 3 minutes. Add bouillon, tomatoes and water. Bring to a boil, breaking up tomateos with a spoon. Reduce heat, cover and simmer 15 minutes. Meanwhile, wash kale thoroughly, remove stems, and cut into narrow strips; set aside. Prepare carrots and potatoes.
Stir potatoes and carrots into the pot; cover and simmer 10 minutes. Add beans and kale; cover and simmer for 15 minutes more or until all of the vegetables are tender. Mash some beans against the side of the pot with the back of a large spoon to thicken the soup.
Recipe by: Woman's Day, 9/1/97 Posted to MC-Recipe Digest V1 #745 by hurlbert <hurlbert@...> on Aug 16, 1997