Kielbasa Sausage 17 Bean Soup
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|1||bag dried 17 bean soup beans|
|1 pkg||low fat turkey kielbasa sausage thinly sliced|
|2 large||celery stalks|
|1 or 2 large||onion|
|1 1/2 c||wheat pasta macaroni noodles|
|1 Tbsp||minced garlic|
|1 Tbsp||italian bread|
|1 can(s)||petite diced tomatoes|
|4 pkg||no sodium/no fat dried chicken stock|
|water to cover|
Wash and soak dried beans overnight or fast soak for an hour in boiling water. Rinse.
In a large pot, add beans, dried chicken stock, canned tomatoes, herbs, 2 tbs olive oil.
Add 2 tbs olive oil to bottom of a second pan. Add all sliced veges. Cook over medium heat, stirring often until veges begin to soften. Add to soup bean mixture and cover with water.
Place thinly sliced Kielbasa sausage in pan and lightly brown to remove excess fat. Add to soup mixture. Cook on medium approximately 2 hours, until dried beans are soft.
Last step is to add dried noodles to soup. Cook until noodles are softened. Add salt and pepper to taste.