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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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A good soup for the fall that is warm and comforting. Ingredients:
1 medium onion, chopped |
2 teaspoons vegetable oil |
4 cups water |
1/2 teaspoon dried chervil |
1/2 teaspoon dried thyme |
1 teaspoon salt |
3 medium carrots, thinly sliced |
2 medium celery ribs, thinly sliced |
2 medium zucchini, cut lengthwise in half, then into 1/4-inch slices |
1 pint cherry tomatoes, cut in half |
1 lb turkey polish kielbasa or 1 lb turkey polish kielbasa, cut into 1/4-inch |
1 (16 ounce) can great northern beans, undrained |
Directions:
1. Cook onion in oil in a 4 quart Dutch oven; stirring frequently, until tender.
2. Stir in water, chervil, thyme, salt, carrots, and celery.
3. Heat to boiling; reduce heat. Cover and simmer about 30 minutes. Skim off fat, if necessary.
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