Kielbasa Soup

Contributed By: Kay Davis


Psyched for the spicy flavor of sausage? It's here in a
wonderfully zesty dish that's a snap to make. Serve with
sourdough or Russian rye bread.
Makes 8 servings
1/2 pound kielbasa, sliced
1 medium onion, chopped
4 cloves garlic, minced
1 sweet green pepper, chopped
1 celery stalk, thinly sliced
3 cans (15 oz.) chicken broth
1 can (15 ounces, stewed tomatoes
1 can pinto beans, rinsed and drained
1 medium carrot, coarsely shredded 1 small zucchini, thinly sliced
1/4 cup (20 g) snipped fresh parsley or 1 tablespoon dried
1/4 teaspoon crushed red pepper flakes 1/4 teaspoon freshly groundblack pepper


Brown the kielbasa in a nonstick skillet over medium-high heat, about 5 minutes. Add the onions, garlic, green pepper, and celery. Saute until the onions are lightly browned, 1 to 3 minutes.
Transfer the kielbasa mixture to the crockery pot. Add the broth, tomatoes, beans, carrots, zucchini, parsley, red and black peppers. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.

Helpful Hints:

Cook's note: This soup is still delicious after a day or two in the refrigerator. Heat on the stove top or in the microwave until hot and bubbly.

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