Slowe's Kielbasa Bean Soup
Slowe gets credit for this recipe.
You know me, I'm a chef. So I think if you did a chiffonade of spinach (when spinach is safe to eat again!) and tossed it in just at the end to wilt it, it would (as Emeril says) kick it up a notch! It was pretty darn tasty!Can you tell we are both ready for winter (it was almost 90 here today!)
Here's how she wrote about it to a friend:
I just bought the Dream Dinners cookbook, and this is the first recipe I tried. OMG, who would have thought that opening up some cans and throwing in a couple of fresh ingredients would taste so darn good!
Kielbasa Bean Soup
2 cups diced potatoes (1 1/2 pounds)
2 cans bean and bacon soup, undiluted (10 1/2 oz)
2 cans diced tomatoes (15 1/2 oz)
12-14 oz kielbasa sausage, cut into 1/2 inch pieces
1 onion, chopped
2 carrots, diced
2 celery ribs, diced
1 tsp salt
1 1/2 tsp pepper
In a large bowl, combine the potatoes, soup, tomatoes, kielbasa, onion, carrots, celery, salt and pepper. Stir to combine. Transfer to a crockpot.
Cook on low heat in the crockpot for 5-6 hours. Or simmer over low heat on the stovetop for 2 hours.
To freeze: Place ingredients in freezer bag and seal. Freeze up to 3 months. Thaw completely and cook as directed.
NOTES:
I didn't add any salt. I sliced the kielbasa into slices, and fried first, then added to the pot. I think the potatoes could have been cooked more, so maybe dice them smaller, or parboil first. I don't think raw potatoes freeze very well, so if you're going to freeze this BEFORE cooking, I'd add them at the end.
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