Tuesday, November 11, 2008

Kielbasa Bean Soup


* 4 1/2 cups water
* 2 (14.5 ounce) cans diced tomatoes, undrained
* 3 cans beans, rinsed and drained (I use a garbonzo bean and two black beans)
* 1 medium green pepper, chopped
* 2 medium onions, chopped
* 2 celery ribs, chopped
* 2 teaspoons chicken bouillon granules
* 2 garlic cloves, minced
* 2 teaspoons chili powder
* 2 teaspoons dried basil
* 1 teaspoons salt
* 1/2 teaspoon pepper
* 2 bay leaves
* 1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced


1. Cut up vegetables and measure out spice. Cut up kielbasa.

2. In a dutch oven or small stock pot (not non-stick), add kielbasa and brown lightly, making sure there are crispy bits left on the pot.

3. Take out kielbasa and put in fridge to add later.

4. Add garlic and onion. If necessary, add a tiny bit of water to get the crispy bits off the bottom. Cook for a couple of minutes, until pot is clean. Add spices and stir. Add pepper, carrot and celery and cook for a minute or two.

5. Add tomato, beans and bay leaves and stir. Then add water and bouillon to cover. Stir to dissolve the chicken bouillon.

6. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves.

Modified from this source.

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