White Bean and Sausage Soup with Peppers
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of White Bean and Sausage Soup with Peppers calories by ingredient
Number of Servings: 8
Ingredients
-
1.5 cups dry navy beans, soaked and drained
4 tbsp butter
2 cups onion, finely chopped
2 carrots, peeled and chopped
3/8 tsp garlic powder (or 3 cloves garlic, minced)
3 tsp dry parsley (or 6 sprigs fresh parsley)
1 tbsp dried thyme
1 bay leaf
4 cups chicken stock
1 sweet red pepper, diced
1 green pepper, diced
2 tbsp olive oil
14 oz (about 1 pound) precooked kielbasa, skinned and diced
Salt
Pepper
Directions
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.
