Kielbasa Bean Soup

Photo: mandolin2626

This hearty soup is a meal in itself. Use low-fat turkey kielbasa to lighten this fiber-rich dinner. Adapted from the DD Cookbook

Yield: 6 servings
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  • 8 ounce(s) potatoes ½-inch dice
  • 2 can(s) bean with bacon soup 10.5 oz cans
  • 2 can(s) diced tomatoes 15 oz cans
  • 3/4 pound(s) kielbasa sausage cut into 1 inch peices
  • 1 cup(s) onion chopped
  • 2 carrots diced
  • 2 celery diced
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) black pepper


  1. Putting the soup together In a large bowl, combine the potatoes, soup, tomatoes, kielbasa, onion(s), carrots, celery, salt, and pepper and stir to combine. Transfer to a crockpot or large pot. If freezing, place all ingredients in a resealable freezer bag.

  2. For dinner tonight Slow-cook in the crockpot, set on low heat, for 5 to 6 hours, until thick. Alternatively, simmer over low heat on the stovetop for 2 hours or until thick.

  3. To freeze Place each resealable freezer bag into a second one and seal tightly. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above
April 2013

This recipe is a personal recipe added by mandolin2626 and has not been tested or endorsed by MyRecipes.

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