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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 5 |
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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, writes Carol Custer of Clifton Park, New York. I like to serve steaming bowls of it with rye bread. Ingredients:
1/2 pound reduced-fat smoked turkey kielbasa, sliced |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 celery rib with leaves, thinly sliced |
4 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 small zucchini, sliced |
1 medium carrot, shredded |
1 tablespoon dried parsley flakes |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
Directions:
1. In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours. Yield: 5 servings.
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