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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Yum! I was served this soup at a luncheon and begged for the recipe. It's certainly not vegetarian or low-fat but it's a good way to sneak some produce into those kids of mine and makes great leftovers for days. Ingredients:
3 slices bacon, diced |
1 cup chopped onion |
1/2 cup chopped celery |
2 -4 cloves garlic, minced |
1 -2 teaspoon basil leaves, crushed |
1 (10 1/2 ounce) can beef broth |
1 (11 1/2 ounce) can bean with bacon soup |
1 3/4 cups water |
1 (16 ounce) can tomatoes, undrained |
1 lb polska kielbasa |
1/2 cup uncooked small tube macaroni |
1/2 teaspoon salt |
1 cup cabbage, cut into long thin shreds |
1 cup cubed zucchini |
Directions:
1. In a large saucepan, start browning bacon.
2. Add onion, celery, garlic, and basil.
3. Cook until tender.
4. Stir in canned soups, water, tomatoes, macaroni, and salt.
5. Bring to a boil; cover.
6. Reduce hear and simmer 15 minute.
7. Add cabbage, zucchini, and kielbasa (cut in semi-circles).
8. Cook 20 minute more or until veggies are tender.
9. Stir occasionally.
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