Thursday, February 10, 2011

North Woods Bean Soup

With the outside temperature just barely inching over single digits, Joan prepared and served this hearty soup for dinner.

1/2 lb. turkey Kielbasa, halved lengthwise and sliced 1/2-inch thick
1 c. baby carrots, chopped
1 c. onion chopped
2 cloves garlic, minced
4 c. chicken broth
1/2 t. Italian seasoning
1/2 t. pepper
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
6-oz. pkg. baby spinach

Spray a Dutch oven with non-stick vegetable spray; heat over medium-high heat. Add turkey, carrots, onion and garlic; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add broth, seasonings and beans. Bring to a boil; reduce heat and simmer 5 minutes. Place 2 cups of soup in a blender or a food processor. Process until smooth; return processed soup to pan. Simmer 5 more minutes; remove from heat. Add spinach, stirring until it wilts.

Makes 5 servings.

Joan served this body warming soup with multi-grain rolls.

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