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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I usually make double batch of this meaty vegetable soup and freeze some in serving-size containers. It makes a nice meal for busy days or unexpected guests. Emily Chaney, Penobscot, Maine Ingredients:
4-1/2 cups water |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 medium green peppers, chopped |
2 medium onions, chopped |
2 celery ribs, chopped |
1 medium zucchini, sliced |
2 teaspoons chicken bouillon granules |
2 garlic cloves, minced |
2-1/2 teaspoons chili powder |
2 teaspoons dried basil |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
2 bay leaves |
3/4 pound johnsonville® polish kielbasa sausage or smoked polish sausage, halved lengthwise and sliced |
Directions:
1. In a soup kettle or Dutch oven, combine all ingredients except the sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves. Yield: 12 servings (about 3 quarts).
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