Hearty, warming and tasty – what more could you ask of a soup? Whisk in 1/2 cup (125 mL) sour cream at the end or serve some at the table for a creamy variation.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2009
MethodIn bowl, cover beans with 4-1/2 cups (1.125 L) water. Cover and soak overnight; drain, discarding water.
In Dutch oven, heat half of the oil over medium-high heat; cook kielbasa, stirring occasionally, until browned, about 5 minutes. With slotted spoon, transfer to paper towel–lined plate; set aside.
Heat remaining oil in pan over medium heat; cook onions and garlic until softened, 6 minutes. Stir in tomato paste and paprika; cook, stirring, for 1 minute.
Add beans, kielbasa, 9 cups (2.25 L) water and bay leaf; bring to boil. Skim off any foam. Reduce heat, cover and simmer until beans are tender, about 45 minutes.
Stir in carrots, celery and salt; simmer until tender, about 15 minutes. Discard bay leaf.
Nutritional facts Per serving: about
- Sodium 597 mg
- Protein 15 g
- Calories 258.0
- Total fat 10 g
- Cholesterol 25 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
- Iron 27.0
- Folate 60.0
- Calcium 6.0
- Vitamin A 38.0
- Vitamin C 7.0