An old song from when I was young. I still think of it anytime beans come up because apparently I have the maturity level of a 10 year old. Anyways, this is a pretty satisfying and hearty soup but I still feel like it could use some additional kick flavor-wise so I like to add Tabasco sauce. I also think it could use more kielbasa but then that kicks up the calorie count a bit higher than I'd like. And I might like it better with a different kind of sausage as I don't think I'm a big turkey kielbasa fan. Anyways, I think this is a good starting point for a soup that can be tweaked according to tastes.
Servings: 5 (although for me I can easily make this a 2-3 night meal)
1 cup baby carrots, chopped
1 cup onion, chopped
2 garlic cloves, minced
7 oz turkey kielbasa, halved lengthwise and then chopped in ½-inch pieces (if you want a heartier dish add more kielbasa - can probably even add up to double)
6 cups low sodium chicken broth
½ teaspoon thyme
½ teaspoon oregano
1 teaspoon crushed red pepper
Salt and black pepper, to taste
2 (15.8-ounce) cans of Northern beans, drained and rinsed
1 (6-ounce) bag of fresh baby spinach leaves
1 tablespoon parsley, chopped
- Heat Dutch oven over medium-high heat and spray with cooking spray. Add 1 cup chopped onion, 1 cup chopped carrots, 2 minced garlic cloves, and 7 oz chopped kielbasa. Saute for 3 minutes, stirring occasionally.
- Reduce heat to medium and cook for 5 minutes.
- Add 6 cups chicken broth, ½ tsp thyme, ½ tsp oregano, 1 tsp crushed red pepper, 2 cans of Northern beans, and salt and pepper to taste. Bring to a boil and then reduce heat and simmer for 10 minutes. (If you’d like a smoother soup, after 5 minutes you can blend 2-3 cups of the soup mixture and process it until smooth and then return it back to the pan.)
- Remove soup from heat and mix in 1 bag of baby spinach leaves and 1 tbsp chopped parsley. Stir into soup until spinach wilts.
(Try not to trip over any lurking pugs camped out by the stove.)
- I like to add some dashes of Tabasco sauce before eating to add some acid but if you don’t want the spice, a few dashes of your favorite vinegar would work too.
Beware of lurking pugs!
Inspired by My Recipes.
(Update 5/21/13: I made this again and used Trader Joe's jalapeno chicken sausage, doubled the sausage portion and added a splash of apple cider vinegar at the end (in addition to the Tabasco sauce I add to each bowl for a spice kick) and this was much better! I also added extra fresh parsley which I think I forgot to use the first time I made it and that made a big difference too.)