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North Woods Bean Soup

North Woods Bean Soup
Randy Mayor; Jan Gautro
Total time 25 mins
Yield

5 servings (serving size: about 1 1/2 cups)

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

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

Nutrition Information

  • calories 227
  • caloriesfromfat 15 %
  • fat 3.9 g
  • satfat 1.2 g
  • monofat 1.3 g
  • polyfat 1.2 g
  • protein 18.1 g
  • carbohydrate 30.8 g
  • fiber 6.7 g
  • cholesterol 26 mg
  • iron 3.5 mg
  • sodium 750 mg
  • calcium 112 mg

How to Make It

  1. 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.

    Chopping Onion
  2. 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.