Peasant Soup

Recipe from Southern Living

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  • 9 baby carrots, sliced
  • 1 large onion, coarsely chopped
  • 2 celery ribs, diced
  • 1/4 cup chopped fresh parsley
  • 1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices*
  • 1 bay leaf
  • 5 (14 1/2-ounce) cans chicken broth, divided
  • 1/2 (10-ounce) package angel hair coleslaw
  • 2 russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup frozen, cut green beans
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon pepper


  1. Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 45 minutes.
  2. Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf. (Freeze leftover soup up to 1 month.)
  3. * 1 pound coarsely chopped cooked ham may be substituted for kielbasa.
  4. Note: You may cook first 6 ingredients and 4 cans chicken broth in a 5-quart slow cooker on LOW for 4 hours. Add remaining can of broth, coleslaw and remaining ingredients, cook on high 1 hour.
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