Weekend Cooking: A Soup Craving

Weekend Cooking is open to anyone who has any kind of food-related post to share. (Novels about food, non-fiction, cookbook reviews etc.) that is hosted each week by Beth Fish Reads. If you have a food related item you'd like to share, just jump on over there and post your link.

It's been a while since I've participated so I'm really happy to be here today with a new recipe to share with all you foodies.  The recipe I am featuring is one of my own that I kind of just made up as I went along, based on my craving lately for polska kielbasa. I am also a huge lover of soup, especially this time of year so I came up with this hearty soup that is so easy, you can just toss everything into a crockpot and let it do it's thing! Or it can also be done on the stove top in a relatively short time. Now, on to the recipe...

 HEARTY POLSKA KIELBASA BEAN SOUP

Ingredients:

1 lb polska kielbasa, cut in slices, then halved or quartered (depending on how big a bite you want)

1 can kidney beans (light or dark), drained and rinsed

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 large onion, diced

1 cup carrots, diced

1 cup celery, diced

4 cans (14.5 oz) chicken broth (58 oz total)

1 Bay Leaf

1 tsp thyme

1 tsp salt

1/2 tsp pepper

1 can diced tomatoes, undrained

Instructions:

Put all ingredients in crockpot except for tomatoes and cook on low setting for 6-8 hours. Add tomatoes last and continue cooking for another 15 minutes. Remove bay leaf and enjoy!

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This recipe is so easy and versatile that you can change it and add whatever kind of bean or veggie that you like. The flavor comes from the kielbasa and the corn gives it just a touch of sweetness. However, if you are on Weight Watchers like me, or you are counting your fat intake, you can use low-fat or fat free turkey kielbasa, sodium-free broth and omit the corn (too much natural sugar).  My mom doesn't care for corn, so if I were making this for her, I'd add some fresh, shredded cabbage shortly before serving instead of the corn.  If your not a big bean person, you could substitute Ditalini pasta for some of the beans. Its a small, round pasta noodle that wouldn't overtake the soup. 

With the weather turning cooler this weekend, this soup will be just the thing to get me through.  I can't wait to dig in with a piece of fresh Italian bread - that I picked up from the bakery! If you do get the chance to try my recipe, I'd love to know if you liked it. Or if you have substitution ideas, please share them! 

Thank you for visiting today and allowing me to share my foodie ideas! Have a wonderful Saturday!