Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced and each slice cut into fourths
1 medium onion, chopped
1 medium green or red bell pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced sodium and fat free chicken broth
1 can (15-ounces) black beans or kidney beans, drained and rinsed
1 can (14-1/2 ounces) fire roasted crushed tomatoes*
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 green onions, white and some gree
chopped Zest from one lemon

*Fire-roasted tomatoes may be found in the Natural Foods section of some grocery stores.

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, bell pepper, celery, and garlic; cook an additional five minutes. 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. Remove from heat and serve in soup bowls. Serve with a sprinkle of green onions and lemon zest. Peg

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