strmywthr3
02-07-2008, 12:26 PM
I made this yesterday for dinner. It's very yummy and not hard to make.
tastes good reheated too.
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http://i.timeinc.net/recipes/i/recipes/ck/02/01/bean-soup-ck-231620-m.jpgRandy Mayor; Jan Gautro
North Woods Bean Soup
http://i.timeinc.net/recipes/static/i/from_cooking_light.gif (http://www.cookinglight.com/cooking)
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 (I diced mine for bite size pieces)
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); PROTEIN 18.1g; CHOLESTEROL 26mg; CALCIUM 112mg; SODIUM 750mg; FIBER 6.7g; IRON 3.5mg; CARBOHYDRATE 30.8g
Cooking Light, JANUARY 2002
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231620
tastes good reheated too.
***************************
http://i.timeinc.net/recipes/i/recipes/ck/02/01/bean-soup-ck-231620-m.jpgRandy Mayor; Jan Gautro
North Woods Bean Soup
http://i.timeinc.net/recipes/static/i/from_cooking_light.gif (http://www.cookinglight.com/cooking)
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 (I diced mine for bite size pieces)
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); PROTEIN 18.1g; CHOLESTEROL 26mg; CALCIUM 112mg; SODIUM 750mg; FIBER 6.7g; IRON 3.5mg; CARBOHYDRATE 30.8g
Cooking Light, JANUARY 2002
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231620