Hubby, who does not eat zucchini, said I could make it again. Coming from Hubby, that's success in my book.
Spicy Kielbasa Soup
1/2 pound kielbasa, sliced
1 medium-size onion, diced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth (or bouillon cubes)
1 can (15-ounces) black beans or kidney beans, drained and rinsed
1 medium-size onion, diced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth (or bouillon cubes)
1 can (15-ounces) black beans or kidney beans, drained and rinsed
1 can (14-1/2 ounces) stewed, diced, or crushed tomatoes
1 small fresh zucchini squash, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes (add more or less on "heat" preference)
1/4 teaspoon black pepper
1 small fresh zucchini squash, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes (add more or less on "heat" preference)
1/4 teaspoon black pepper
In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion and garlic; cook an additional five minutes. Add and stir chicken broth, beans, tomatoes, zucchini, carrot, parsley, red pepper flakes, and pepper; cover and cook on a low simmer for one hour, stirring occasionally.
Makes 5 (1-1/2 cup) servings
