Categories: soup
Ingredients
- 9 baby carrots, sliced
- 1 large onion, coarsely chopped
- 2 celery ribs, diced
- 1/4 cup chopped fresh parsley
- 1 (16oz.) pkg. Kielbasa sausage, cut into 3/4 inch- thick slices
- 1 bay leaf
- 5 (14 1/2 oz.) cans chicken broth, divided
- 1/2 (10 oz.) pkg. angel hair coleslaw
- 2 russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup frozen, cut green beans
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1/4 tsp. dried thyme
- 1/2 tsp. pepper
Directions
- Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf.
- Leftovers can be frozen up to 1 month.
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makes 2 1/2 quarts
- 1 lb. coarsely chopped cooked ham may be substituted for kielbasa.
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Note: You may cook first 6ingredients and 4 cans chicken broth in a 5-quart slow cooker on low for 4 hours. Add remaining can of broth, coleslaw, and remaining ingredients; cook on high 1 hour.