Three Bean and Sausage Soup

Three Bean and Sausage Soup Ingredients

4 oz Kielbasa; low-fat	16 oz Russet potatoes; peeled and
2 c Onions; chopped	4 md Carrots; shredded
1 c Celery; chopped	15 oz Canned white beans
1 tb Garlic; minced	15 oz Canned red beans
5 ts Chicken bouillon granules	15 oz Canned black beans
8 oz Canned tomatoes; with juice	4 oz Kale
7 c Water

Instructions for Three Bean and Sausage Soup

Saute sausage, onion, celery and garlic in a 5-quart pot until vegetables are softened, about 3 minutes. Add bouillon, tomatoes and water. Bring to a boil, breaking up tomateos with a spoon. Reduce heat, cover and simmer 15 minutes. Meanwhile, wash kale thoroughly, remove stems, and cut into narrow strips; set aside. Prepare carrots and potatoes. Stir potatoes and carrots into the pot; cover and simmer 10 minutes. Add beans and kale; cover and simmer for 15 minutes more or until all of the vegetables are tender. Mash some beans against the side of the pot with the back of a large spoon to thicken the soup. Recipe by: Womans Day, 9/1/97 Posted to MC-Recipe Digest V1 #745 by hurlbert on Aug 16, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Black Beans	Bouillon	Carrot
Celery	Garlic	Kale	Onion
Potato	Tomato

Main dishes Low fat Soups Celery Chicken Bean Garlic Carrot Onion Potato Tomato Dinner Lunch

for flavor and categorization

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