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Nutrition Facts
Serving Size 1 (282g) Recipe makes 5 servings The following items or measurements are not included below: fat-free low-sodium chicken broth
Calories 286
Calories from Fat 69		(24%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 521mg		21%
Potassium 851mg		24%
Total Carbohydrate 38.1g		12%
	Dietary Fiber 11.5g	46%
	Sugars 2.7g
Protein 18.3g		36%
detailed view... how is this calculated?

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North Woods Bean Soup

Recipe #143968 | 40 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: *Asha*
Nov 7, 2005

Easy and delicious kielbasa and bean soup from my favorite magazine Cooking Light. Serve it with crusty bread or garlic toast for satisfying meal.

SERVES 5 (change servings and units)

Ingredients

1 cup baby carrot, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lenghtwise and cut into 1/2-inch pieces
4 cups fat-free low-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15 7/8 ounce) cans great northern beans, drained and rinsed
1 (6 ounce) bag fresh baby spinach leaves

Directions

1
Heat a large saucepan coated with cooking spray over medium-high heat.
2
Add carrots, onion, garlic, and kielbasa and saute 3 minutes, stirring occasionally.
3
Reduce heat to medium and cook 5 minutes.
4
Add broth, seasoning and beans.
5
Bring to a boil, reduce heat, and simmer 10 minutes.
6
Place two cups of soup in a blender, process until smooth.
7
Return the pureed mixture to pan and simmer an additional 5 minutes.
8
Remove soup from heat.
9
Add the spinach, stirring until spinach wilts.
10
Enjoy.

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Featured Reviews for This Recipe

From: Melissa and Her Pants

On May 19, 2009

We loved this! I am going to play with it and try to find a way to omit the kielbasa from the puree because it bothers me a little bit, but other than that it is truly VERY good. Rustic and yummy. It screams for bread!

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From: Panthur

On Jul 27, 2008

This was very good and very quick and easy. To save on dishes instead of blending half of the soup I just used a potato masher to mash some of it up.

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From: Cook In Southwest

On Apr 28, 2009

I made this a bit more full-fat than the recipe called for using regular kielbasa and broth and adult chopped carrots. I did slice the kielbasa thin and fry it up separately to reduce the fat and get it more browned. (Love that browned flavor.) The soup was very good and easy to make. I skipped the puree step (lazy) and wish I had not done so, as it was not quite as thick as it should have been. I kept thinking that something was missing as I ate it. I think I'll add a bay leaf next time, as that will probably fix the issue. Using the canned beans made it come together in short order. It actually took more time to gather the ingredients than to prepare the soup. With the puree and some crusty bread, this would make a nice light dinner.

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From: BerrySweet

On Jan 19, 2008

Such a flavorful, robust soup and so easy to put together! Love the colors (the orange from the carrots and the green spinach make it very colorful). Healthy & tasty! I've made this at least a half dozen times and have used other sausage like those "gourmet" roasted red pepper chicken sausages.

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