RECIPE FROM "SANDY'S RECIPE ROOM"
January, 2001 Recipe of the Month
(From Southern Living Recipes)
9 baby carrots, sliced
1 large onion, coarsely chopped
2 celery ribs, diced
1/4 cup chopped fresh parsley
1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices*
1 bay leaf
5 (14 1/2-ounce) cans chicken broth, divided
1/2 (10-ounce) package angel hair coleslaw
russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup frozen, cut green beans
1 (15-ounce) can kidney beans, rinsed and drained
1/4 teaspoon dried thyme
1/2 teaspoon pepper
first 6 ingredients and 4 cans chicken broth to a boil in a
stockpot; reduce heat,
and simmer 45 minutes.
Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender.
Remove and discard bay leaf. (Freeze leftover soup up to 1 month.)
Makes 2 1/2 quarts.
* 1 pound coarsely chopped cooked ham may be substituted for kielbasa.
Note: You may cook first 6 ingredients 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 for 1 hour.