Categories: soup

Ingredients

• 9 baby carrots, sliced
• 1 large onion, coarsely chopped
• 2 celery ribs, diced
• 1/4 cup chopped fresh parsley
• 1 (16oz.) pkg. Kielbasa sausage, cut into 3/4 inch- thick slices
• 1 bay leaf
• 5 (14 1/2 oz.) cans chicken broth, divided
• 1/2 (10 oz.) pkg. angel hair coleslaw
• 2 russet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup frozen, cut green beans
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1/4 tsp. dried thyme
• 1/2 tsp. pepper

Directions

1. Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf.
2. Leftovers can be frozen up to 1 month.

3. makes 2 1/2 quarts

4. 1 lb. coarsely chopped cooked ham may be substituted for kielbasa.

5. Note: You may cook first 6ingredients and 4 cans chicken broth in a 5-quart slow cooker on low for 4 hours. Add remaining can of broth, coleslaw, and remaining ingredients; cook on high 1 hour.

Email to a friend | Print this recipe | Back