I originally found this recipe in a Weight Watchers 5 ingredients book. I added a couple of things to make it more flavorful and bulky.
This soup is great when served with empanadas or quesadillas.
Kielbasa & Black Bean Soup
3 cups celery chopped
2 cans tomatoes, diced
2 cans black beans
2 cans chicken broth
2 cups salsa
16 oz kielbasa
2 cups green bell pepper seeded and diced
1. Place chicken broth, salsa and tomatoes in a large soup pan on medium-low heat.
2. Chop celery and peppers and put them in the pot to stew.
3. Rinse black beans well, add to pot.
4. Cut kielbasa into very tiny pieces. Brown in frying pan until a slight golden crust appears. Then place into the soup pot.
5. Simmer soup for at least one hour to blend flavors well.
This soup is great when served with empanadas or quesadillas.
Kielbasa & Black Bean Soup
3 cups celery chopped
2 cans tomatoes, diced
2 cans black beans
2 cans chicken broth
2 cups salsa
16 oz kielbasa
2 cups green bell pepper seeded and diced
1. Place chicken broth, salsa and tomatoes in a large soup pan on medium-low heat.
2. Chop celery and peppers and put them in the pot to stew.
3. Rinse black beans well, add to pot.
4. Cut kielbasa into very tiny pieces. Brown in frying pan until a slight golden crust appears. Then place into the soup pot.
5. Simmer soup for at least one hour to blend flavors well.
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