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Peasant Soup

Peasant Soup
Photo by www.myrecipes.com

Ingredients

  • ½ (10-ounce) package angel hair coleslaw
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 celery ribs, diced
  • ¼ cup chopped fresh parsley
  • 1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices*
  • 2 celery ribs, diced
  • 2 russet potatoes, peeled and cut into 1/2-inch cubes
  • + 19 more ingredients
    • ¼ cup chopped fresh parsley
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried thyme
    • ½ cup frozen, cut green beans
    • ½ cup frozen, cut green beans
    • 1 large onion, coarsely chopped
    • 1 large onion, coarsely chopped
    • 5 (14 1/2-ounce) cans chicken broth, divided
    • 5 (14 1/2-ounce) cans chicken broth, divided
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • ½ teaspoon pepper
    • ½ teaspoon pepper
    • 9 baby carrots, sliced
    • 1 bay leaf
    • 1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices*
    • 2 russet potatoes, peeled and cut into 1/2-inch cubes
    • ½ (10-ounce) package angel hair coleslaw
    • 1 bay leaf
    • 9 baby carrots, sliced

Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 45 minutes. Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf. (Freeze leftover soup up to 1 month.) * 1 pound ...

View full recipe at My Recipes

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