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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Hearty and healthy soup great on cold days and to pack for lunch at work or school. Adapted from a recipe published in Light and Tasty magazine Reiman Media Group Ingredients:
1 lb low-fat kielbasa |
1 large onion, chopped |
2 medium green peppers, chopped |
4 stalks celery hearts, chopped |
4 garlic cloves, chopped |
1 small green cabbage, shredded |
32 ounces chicken broth |
2 (15 1/2 ounce) cans great northern beans |
2 (14 1/2 ounce) cans diced tomatoes with basil and garlic |
8 ounces of shredded carrots |
1/2 teaspoon red pepper flakes |
1 tablespoon worcestershire sauce |
1/4 teaspoon dry mustard |
Directions:
1. Slice kielbasa and cut into bite-size pieces.
2. In a non stick skillet brown kielbasa over medium high heat until browned.
3. Put kielbasa into the crockpot or slow cooker.
4. Add onion, garlic, celery, green pepper and cabbage to skillet and sauté until tender, about 5 minutes.
5. Add tomatoes and deglaze the skillet.
6. Add vegetables to the slow cooker.
7. Add remaining ingredients and mix together.
8. Cover and cook on low for 8 hours.
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