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

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