| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Entreé, Low-fat, Soups | 6 | Servings | |
INGREDIENTS
| 4 | oz | Kielbasa, low-fat |
| 2 | c | Onions, chopped |
| 1 | c | Celery, chopped |
| 1 | T | Garlic, minced |
| 5 | t | Chicken bouillon granules |
| 8 | oz | Canned tomatoes, with juice |
| 7 | c | Water |
| 16 | oz | Russet potatoes, peeled and |
| sliced | ||
| 4 | Carrots, shredded | |
| 15 | oz | Canned white beans |
| 15 | oz | Canned red beans |
| 15 | oz | Canned black beans |
| 4 | oz | Kale |
INSTRUCTIONS
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@concentric.net> on Aug 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: <1mg
Sodium: 956.4mg
Potassium: 2534mg
Carbohydrates: 100.5g
Fiber: 25.8g
Sugar: 8.6g
Protein: 30.7g