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Kidney Bean and Turkey Kielbasa
Soup
1 lb. sliced turkey Kielbasa
3 14 1/2 oz cans vegetable broth
1 28 oz can chunky style ground tomatoes
2 15.5 oz cans red kidney beans
3/4 cup converted rice
1 medium yellow onion quartered
3 cloves crushed garlic
2 Tablespoons dried basil
1 teaspoon black pepper
1 6 oz. bag of spinach
In slow cooker combine broth, Kielbasa, tomatoes, beans, rice, onion,
garlic, basil, and pepper.
Cover; cook on low for 7 hours or high for 4 hours.
Stir in spinach a few minutes before serving
I serve this soup with sourdough bread. Personally speaking, It's more
delicious the second or third day as leftovers. This is a variation
from another recipe that I had for bean soup. After a few experiments, this
is the recipe that my husband enjoyed most of all. I love it, because I
can put it together before I leave for work, and when I come home it's done.
It's so easy and delicious!
   
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