Prep 10 mins
Cook 10 mins
A terrific cold-weather soup, which helps to warm these 'ol bones. I discovered this recipe in the "San Diego Union Tribune."
- 1 teaspoon olive oil
- 1 onion (for about 1 cup chopped)
- 2 celery ribs (for about 1 cup chopped)
- 2 (15 ounce) cans navy beans
- 2 teaspoons garlic, minced
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, with onions and garlic
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon black pepper
- 8 ounces turkey kielbasa (reduced fat)
- Heat oil in a 4-1/2 quart Dutch oven or soup pot over medium-high heat.
- Peel and coursely chop onion, adding it to the pot as you chop.
- Rince and dice celery, adding it to the pot as you cut.
- Cook stirring frequently, until onions begin to brown, about 3 minutes.
- Meanwhile, pour 1 can of the navy beans into a colander, rinse well and set aside to drain.
- Stir the garlic into the onion mixture.
- Add the broth and tomatoes with their juices.
- Raise the heat to high.
- Add the remaining can of beans with the liquid along with the rinsed beans, bay leaf, thyme and pepper.
- Stir and cover the pot.
- When the soup comes to a boil, reduce the heat to low.
- While the shoup is heating, cut the sausage in half lengthwise.
- Cut the pieces into 1/4 inch slices and add them to the pot.
- Stir sour, re-cover pot and simmer for 7 to 10 minutes to let the flavors develop.
- To serve, discard bay leaf and ladle into bowls.
- Note: This soup can be made up to 3 days ahead, covered and refrigerated.