Another hit in our home! I’ve been plenty occupied with my home and businesses and love these slow-cooked recipes. If you prep the night before all you need to do is place everything in the Crock Pot and head out.
G loved the turkey kielbasa so much she’d pick it out with her hands to eat as she spooned the rest of the soup into her mouth. The hubby’s tummy was happy with this hearty soup, or really, “stoup.”
Again, no cream in this one, so it freezes marvelously! I would know, I’ve got one serving frozen to have for lunch this week!
Reminds me of a healthy chili of sorts. First time we had kale outside of our daily Green Juice. Very tasty… I think so. I used low sodium organic beans for this stoup and may use lean Hot Italian Turkey Sausage next time.
Give this one a try, take some for lunch and let me know how you made it yours! Share by posting below.
INGREDIENTS: Makes 6 servings.
7 serving(s) Jennie O Turkey Kielbasa, 14 ounces cut into 1/4 inch thick rounds
2 clove(s) garlic clove (s), minced
1 medium uncooked onion (s), chopped
1 rib(s) uncooked celery, 1 stalk, chopped
1 medium uncooked carrot(s), chopped
4 cup(s) uncooked kale, chopped
3 serving(s) Swanson chicken broths, 3 cups
3½ serving(s) Publix GreenWise Organic Lo Sodium Red Kidney Beans, 1 can, drained
3½ serving(s) Bush’s Reduced Sodium Great Northern Beans, 1 can, drained
3½ serving(s) Publix GreenWise Organic Diced Tomatoes Seasoned w/ Basil , Garlic & Oregano, 1 can
2 serving(s) Red Cooking Wine, 1/2 cup
1 tsp dried basil
1. In a slow cooker, place the kielbasa, garlic, onion , carrot, kale, broth, kidney beans, great Northern beans, tomatoes, wine and basil . Stir to combine. Cover and cook on low until the vegetables are tender, ◴ 8-10 hours.
One serving is 1 1/2 cups for 7 points plus. I served the delicious bowlful’s with toasted honey wheat Arnold’s thins that I lightly buttered with light whipped butter (1 tbsp total for an entire roll per serving). These were additional points.
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