Tuesday, December 24, 2013

15 Bean Soup with Kielbasa

1 (1 lb) bag regular 15 bean soup mix
1 lb. polska kielbasa
1 large onion, chopped
1/2 cup celery
4 garlic cloves, minced
2 tablespoons olive oil
1 (15 -30 ounce) can whole tomatoes, crushed
1 tablespoon dried parsley
1 T. basil
1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1/2 teaspoon black pepper
Juice of 1 lemon
salt to taste
2 chicken bouillon cubes


1  Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
2  Add oil to pot. Sauté your kielbasa, onion, and celery until tender.
3  Next add garlic and sauté 2 minutes more.
4 Add your beans and cover with water (about 2 inches over top of beans).
5 Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes.
6 Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 2 1/2 hours or until all the beans are tender.
Stir frequently, add water as needed; consistency a little thicker than a soup.
Last 15 minutes of cooking, add the flavor package that comes with the beans.