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Spicy Kielbasa Soup

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 fantastic reheated, after flavors have had time to blend. I like to serve steaming bowls with rye bread. —Carol Custer, Clifton Park, New York
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    5 servings (about 2 quarts)

Ingredients

  • 1/2 pound reduced-fat smoked turkey kielbasa, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib with leaves, thinly sliced
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 small zucchini, sliced
  • 1 medium carrot, shredded
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

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.
Nutrition Facts
1-1/2 cups: 192 calories, 3g fat (1g saturated fat), 28mg cholesterol, 1210mg sodium, 27g carbohydrate (8g sugars, 7g fiber), 16g protein.

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