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Prep Time: 35 Minutes Cook Time: 90 Minutes |
Ready In: 125 Minutes Servings: 2 |
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Ingredients:
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 |
2 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 |
Directions:
1. Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 45 minutes.
2. 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.)
3. * 1 pound coarsely chopped cooked ham may be substituted for kielbasa.
4. 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 1 hour.
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