Kielbasa Bean Soup x2

This hearty soup is a meal in itself. Use low-fat turkey kielbasa to lighten this fiber-rich
dinner.
Serves 6

Ingredients:
6 cups (1 ½ pounds) potatoes in ½-inch dice
Par boiled**
6 10.5-ounce cans bean with bacon soup
6 15-ounce cans diced tomatoes
2 pounds kielbasa sausage, cut into 1-inch pieces
3 onions(s), chopped
6 carrots, diced
6 celery, diced
1 tablespoon kosher salt
1 ½ teaspoons black pepper

**To Par Boil Potatoes
Scrub and wash unpeeled potatoes. Dice potatoes into ½ inch pieces. In a large pot bring water to
a rolling boil. Add diced potatoes and cook for 2 minutes. Remove potatoes from water. Rinse
potatoes in cold water. Drain and use as directed in recipe.
Putting the soup together

In a large bowl, combine the potatoes, soup, tomatoes, kielbasa, onion(s), carrots, celery, salt, and
pepper and stir to combine. Transfer to a crockpot or large pot. If you are preparing a triple batch,
transfer one-third to a stockpot and divide the remainder equally between two resealable freezer
bags.

For dinner tonight
 Slow-cook in the crockpot, set on low heat, for 5 to 6 hours, until thick. Alternatively, simmer
over low heat on the stovetop for 2 hours or until thick.
To freeze

Place each resealable freezer bag into a second one and seal tightly. Label, date, and freeze for up
to 3 months. Thaw at room temperature before cooking as directed above.