 |
Prep Time: 15 Minutes Cook Time: 330 Minutes |
Ready In: 345 Minutes Servings: 6 |
|
Ingredients:
8 ounce(s) potatoes Â1/2-inch dice |
2 can(s) bean with bacon soup 10.5 oz cans |
2 can(s) diced tomatoes 15 oz cans |
3/4 pound(s) kielbasa sausage cut into 1 inch peices |
1 cup(s) onion chopped |
2 carrots diced |
2 celery diced |
1 teaspoon(s) kosher salt |
1/2 teaspoon(s) black pepper |
Directions:
1. Putting the soup together In a large bowl, combine the potatoes, soup, tomatoes, kielbasa, onion(s), carrots, celery, salt, and pepper and stir to combine. Transfer to a crockpot or large pot. If freezing, place all ingredients in a resealable freezer bag.
2. For dinner tonight Slow-cook in the crockpot, set on low heat, for 5 to 6 hours, until thick. Alternatively, simmer over low heat on the stovetop for 2 hours or until thick.
3. To freeze Place each resealable freezer bag into a second one and seal tightly. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above
|
|