Community Recipe
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Soup and Slaw Supper

• Country apple coleslaw Combine 1/4 cup red wine vinegar, 3 tablespoons brown sugar, 1 teaspoon vegetable oil, and 1/4 teaspoon salt in a microwave-safe bowl. Microwave at HIGH 1 minute. Add 1 (10-ounce) package coleslaw, 2 cups chopped apple, and 1/2 cup raisins; toss well to coat. Serve chilled or at room temperature.

• Pumpernickel bread with honey butter

GAME PLAN

Total time: 27 minutes

1. Cut kielbasa and vegetables for soup.

2. While kielbasa and vegetables cook, microwave dressing for slaw.

3. While soup simmers, chop apple for slaw.

North Woods Bean Soup

Adding turkey kielbasa lends this hearty soup recipe a rich, slow-simmered flavor even though it takes just 25 minutes to make.

Photo by: Randy Mayor; Jan Gautro

Ingredients

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces

4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Preparation

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Cooking Light JANUARY 2002

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Soup and Slaw Supper

North Woods Bean Soup

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Soup and Slaw Supper

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