| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Entree, Low-fat, Soups |
6 |
Servings |
INGREDIENTS
| 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 |
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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