Until I was in my 30’s, the only soups I would eat were canned tomato and canned chicken noodle. It probably didn’t help that I hadn’t learned to like most vegetables or beans yet. Amazingly, when I forced myself to try them, I found out I actually *love* most beans and veggies! I now make a wide variety of soups, with this healthy and flavorful option being my absolute favorite.
The original recipe was from Weight Watchers. I have, as usual, tweaked it to better suit our taste and to make it more convenient to prepare. The original recipe had you use fresh carrots. They never seemed to be done though, so I switched to canned.
I haven’t tried it, but I’m sure it could be prepared on the stove rather than in a slow cooker. I usually serve it with Beer Bread…recipe to follow!
Kielbasa-Bean Slow Cooker Soup
3 stalks celery, chopped
1 large onion, chopped
5 chicken bouillon cubes
2 cups of water (about)
16 ounces low-fat smoked sausage (turkey kielbasa)
15 oz. canned pinto beans, rinsed and drained
15 oz. canned black beans, rinsed and drained
15 oz. can cannellini beans, rinsed and drained
1-2 15 oz. cans carrots, undrained
1 teaspoon Italian Seasoning
14 1/2 ounces diced tomatoes, undrained (sometimes I double it)
Chop the celery and onion and place in a microwave safe bowl or measuring cup with the bouillon cubes and enough water to cover. (Or you can use chicken broth) Microwave on high for about 5 minutes or until veggies are tender.
Meanwhile slice the kielbasa in to bite-sized pieces. Place in the slow cooker.
Add beans and carrots and cooked celery and onions. Add enough water/broth just to cover all the ingredients. Sprinkle Italian seasoning in and top with tomatoes.
Cook on low for 4-5 hours or until heated through.