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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Kinda reminds my family of baked beans with kielbasa in soup form. I found this recipe at our local food pantry. My family loved this soup and my newphews ate it right down. When I made this soup I used 1 more tablespoon garlic powder. 1/4 cup Splenda brown sugar, which I plan to cut back on next time. I used 1/4 cup hot sauce in place of the Tabasco sauce. I will next time use 2 cans kidney beans. I'll cut the green beans out all together as we thought they just weren't right in this. Instead of Garbanzo beans as I don't like them I used 2 cans mexican chili beans. I'll use 2 cans of butter beans next time. I used 2 cans of pork and beans. I used 1 pound Polska kielbasa and next time I'll use 2 pounds. Ingredients:
1/2 cup ketchup |
4 tablespoons mustard |
1/2 cup vinegar |
2 tablespoons garlic powder |
1/2 cup brown sugar |
14 ounces chicken broth |
tabasco sauce, to taste |
black pepper, to taste |
15 ounces kidney beans |
14 ounces green beans |
15 -16 ounces garbanzo beans |
15 -16 ounces butter beans |
14 -16 ounces pork and beans |
14 ounces diced tomatoes |
1 onion, chopped |
turkey kielbasa, cut into bite size pieces |
Directions:
1. Saute kielbasa and onion until is transparent.
2. Add all cans of beans and tomatoes (do not drain), add all juices.
3. Add chicken broth and all remaining ingredients.
4. Cook together for 1/2-1 hour or put into crockpot and cook on low for several hours.
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