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Spicy Kielbasa Soup

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Serves 4 quarts | Prep Time | Cook Time

Why I Love This Recipe

Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any left over, this soup is great reheated, after flavors have had time to blend. I like to serve steaming bowls of it with rye bread.

Ingredients You'll Need

1 pound smoked kielbasa, sliced
1/4 teaspoon crushed red pepper flakes
2 cups onion, chopped
1 (14.5 ounce) can stewed tomatoes, cut up
1 medium carrot, shredded
4 garlic cloves, minced
2 (15.5 ounce) can great northern beans, rinsed and drained
2 (14.5 ounce) cans reduced sodium chicken broth
1 medium green pepper, chopped
1 tablespoon dried parsley flakes
1/4 teaspoon pepper
2 celery ribs with leaves, thinly sliced
1 small zucchini, sliced 1 small zucchini, sliced


In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.

Makes approximately 4 quarts.

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