Monday, January 5, 2009

'Tis the season for hearty soups.

I'll be posting a few more soup recipes this month. With the cold weather, especially up in Washington, I had forgotten how warm and soothing a bowl of soup can be.

I made this dish on Christmas Day, and it was gobbled up in no time. I made it again last night and Matt was quite excited! I love the heartiness of the soup, and putting 2 cups through the blender really helps thicken it up. I would certainly reccomend using the whole kielbasa and a whole bag of spinach. It really adds to the flavor and texture of the soup. You can add extra seasoning if you like, but I love it just on its own.

CKS Note - I am not the biggest fan of beans in soup, so I just used 1 can instead of 2 - hence using the entire Kielbasa.

North Woods Bean Soup

Adding turkey kielbasa lends this soup a rich, slow-simmered flavor even though it takes less than 30 minutes to make. Puree a portion of the recipe for a velvety consistency, and stir in fresh spinach after the soup is removed from the heat so it retains its bright color.

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Yield: 5 servings (serving size: about 1 1/2 cups)CALORIES 227 (15% from fat); FAT 3.9g (sat 1.2g,mono 1.3g,poly 1.2g); IRON 3.5mg; CHOLESTEROL 26mg; CALCIUM 112mg; CARBOHYDRATE 30.8g; SODIUM 750mg; PROTEIN 18.1g; FIBER 6.7g

Cooking Light, JANUARY 2002

1 comment:

Kristy said...

This does sound tasty and simple. I will have to try this recipe!!