Description
A hearty and comforting kielbasa and 15-bean soup, perfect for a chilly day. This recipe is full of flavor and incredibly satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add kielbasa and cook until browned. Remove kielbasa and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return kielbasa to the pot. Add chicken broth, diced tomatoes, all rinsed beans, bay leaf, thyme, and rosemary.
- Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or until vegetables are tender and flavors have melded.
- Remove bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a spicier soup, add a pinch of red pepper flakes with the garlic.
- You can substitute any combination of 15 dried beans for the canned beans. Soak them overnight according to package directions and cook them separately before adding to the soup.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg