Spicy Kielbasa Soup Recipe
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any left over, this soup is great reheated, after flavors have had time to blend. I like to serve steaming bowls of it with rye bread. —Carol Custer, Clifton Park, New York
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 medium onion chopped
- 1 medium carrot shredded
- 4 garlic cloves minced
- 1 medium green pepper chopped
- 1 tablespoon dried parsley flakes
- 1 small zucchini sliced
- 1 can (15-1/2 ounces) great northern beans rinsed and drained
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes cut up
- 1/2 pound reduced-fat smoked turkey kielbasa sliced
- 1 celery rib with leaves thinly sliced
- Carbohydrate 4.26107138660935 g
- Cholesterol 0 mg
- Fat 0.202235673083002 g
- Fiber 1.26515141429341 g
- Protein 0.877089644261536 g
- Saturated Fat 0.0417939515386194 g
- Serving Size 1 1 serving (108g)
- Sodium 13.4774915390818 mg
- Sugar 2.99591997231594 g
- Trans Fat 0.0473448330777602 g
- Calories 19 calories
Directions In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender. Yield: 5 servings. Originally published as Spicy Kielbasa Soup in Light & Tasty April/May 2003, p12
