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Three Bean and Sausage Soup
Recipe By : Woman's Day, 9/1/97
Serving Size : 6 Preparation Time :1:00
Categories : Entree Low-Fat
Soups
Amount Measure Ingredient -- Preparation Method
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4 oz kielbasa, low-fat
2 c onions -- chopped
1 c celery -- chopped
1 tbsp garlic -- minced
5 tsp chicken bouillon granules
8 oz canned tomatoes -- with juice
7 c water
16 oz russet potatoes -- peeled and sliced
4 med 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.
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Nutr. Assoc. : 9208 0 0 0 0 0 0 0 0 2442 2442 2442 0
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