Spicy Kielbasa Soup


12 inch Dutch oven

1/2 pound reduced-fat smoked turkey kielbasa, sliced and each slice cut into fourths

 1 medium onions, chopped

1 medium green or red bell pepper, chopped

1 celery rib with leaves, thinly sliced

 4 garlic, cloves, minced

 2 cans (14-1/2 ounces each) reduced sodium and fat free chicken broth

1 can (15-ounces) black beans or kidney beans, drained and rinsed

1 can (14-1/2 ounces) fire roasted crushed tomatoes*

 1 small zucchini squash, sliced

1 medium carrot, shredded

1 tablespoon dried parsley flakes

 1/4 teaspoon crushed red pepper flakes

 1/4 teaspoon pepper

 3 green onions, white and some green, chopped

 *Fire-roasted tomatoes may be found in the Natural Foods section of some grocery stores. – In a 12 Dutch Oven, cook kielbasa over medium heat until lightly browned. Add the onion, bell pepper, celery, and garlic; cook an additional ten minutes. Stir chicken broth, beans, tomatoes, zucchini, carrot, parsley, red pepper flakes, and pepper; cover and cook on a low simmer for one hour, stirring occasionally. – Use 15 coals on top and 8 on the bottom. Remove from heat and serve .Nutritional Info (per serving): Recipe makes 5 servings. 3 Fat Grams, 193.3 calories, 4.4 Weight Watcher’s Points

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