Kielbasa & White Bean Soup

Kielbasa & White Bean Soup

This dish is great on a cold day. I used kielbasa although you can change up the sausgae or try andoulille, or chicken sausage. Make a little extra for lunch.

Ingredients

• 4-1/2 cups water

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained

• 1 can (16 ounces) kidney beans, rinsed and drained

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 2 medium green peppers, chopped

• 2 medium onions, chopped

• 2 celery ribs, chopped

• 2 teaspoons chicken bouillon granules

• 2 garlic cloves, minced

• 2-1/2 teaspoons chili powder

• 2 teaspoons dried basil

• 1-1/2 teaspoons salt

• 1/2 teaspoon pepper

• 2 bay leaves

• 3/4 pound smoked kielbasa or smoked Polish sausage, halved lengthwise and sliced

Directions

In a Dutch oven, combine all ingredients except the sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves.