White Bean and Sausage Soup with Peppers
- Number of Servings: 8
Ingredients
1.5 cups dry navy beans, soaked and drained4 tbsp butter2 cups onion, finely chopped2 carrots, peeled and chopped3/8 tsp garlic powder (or 3 cloves garlic, minced)3 tsp dry parsley (or 6 sprigs fresh parsley)1 tbsp dried thyme1 bay leaf4 cups chicken stock1 sweet red pepper, diced1 green pepper, diced2 tbsp olive oil14 oz (about 1 pound) precooked kielbasa, skinned and dicedSaltPepper
1) Soak navy beans according to package directions
2) Using butter, cook onions and carrots until vegetables are tender (about 25 minutes).
3) Add garlic powder, parsley, thyme, bay leaf, and stock to your soup pot. Add drained beans to the pot. Bring to a boil, reduce heat and summer partially covered until beans are tender (about 1 hour).
4) Pour soup through a strainer, reserving stock; discard bay leaf and transfer solids to food processor or food mill. Add 1 cup of cooking stock to food processor. Process until smooth.
5) Return processed soup to pot and stir in reserved stock.
6) Sauté peppers in oil over low heat until tender but still crunchy (about 15 minutes).
7) Transfer peppers to soup. Add kielbasa to soup. Cook over medium heat, covered, until heated through.
8) Season to taste
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CJINGRAHAM.
2) Using butter, cook onions and carrots until vegetables are tender (about 25 minutes).
3) Add garlic powder, parsley, thyme, bay leaf, and stock to your soup pot. Add drained beans to the pot. Bring to a boil, reduce heat and summer partially covered until beans are tender (about 1 hour).
4) Pour soup through a strainer, reserving stock; discard bay leaf and transfer solids to food processor or food mill. Add 1 cup of cooking stock to food processor. Process until smooth.
5) Return processed soup to pot and stir in reserved stock.
6) Sauté peppers in oil over low heat until tender but still crunchy (about 15 minutes).
7) Transfer peppers to soup. Add kielbasa to soup. Cook over medium heat, covered, until heated through.
8) Season to taste
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CJINGRAHAM.
Nutritional Info Amount Per Serving
- Calories: 273.4
- Total Fat: 19.6 g
- Cholesterol: 41.9 mg
- Sodium: 589.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.6 g
- Protein: 10.3 g