| previous | next |
Title: Three Bean and Sausage Soup
Categories: Entree Lowfat Soup
Yield: 6 Servings
| 4 | oz | Kielbasa; low-fat |
| 2 | c | Onions; chopped |
| 1 | c | Celery; chopped |
| 1 | tb | Garlic; minced |
| 5 | ts | Chicken bouillon granules |
| 8 | oz | Canned tomatoes; with juice |
| 7 | c | Water |
| 16 | oz | Russet potatoes; peeled and sliced |
| 4 | md | Carrots; shredded |
| 15 | oz | Canned white beans |
| 15 | oz | Canned red beans |
| 15 | oz | Canned black beans |
| 4 | oz | Kale |
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.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Woman's Day, 9/1/97
previous next