Three Bean and Sausage Soup

         Yield: 6 Servings
Categories: Entrees, Low-Fat, Soups

4 oz Kielbasa; low-fat 2 c Onions; chopped 1 c Celery; chopped 1 tb Garlic; minced 5 ts Chicken bouillon granules 8 oz Canned tomatoes; with juice 7 c Water 16 oz Russet potatoes; peeled and -sliced 4 md Carrots; shredded 15 oz Canned white beans 15 oz Canned red beans 15 oz Canned black beans 4 oz Kale Saute sausage, onion, celery and garlic in a 5-quart pot until vegetables are softened, about 3 minutes. Add bouillon, tomatoes and water. Bring to a boil, breaking up tomateos with a spoon. Reduce heat, cover and simmer 15 minutes. Meanwhile, wash kale thoroughly, remove stems, and cut into narrow strips; set aside. Prepare carrots and potatoes. Stir potatoes and carrots into the pot; cover and simmer 10 minutes. Add beans and kale; cover and simmer for 15 minutes more or until all of the vegetables are tender. Mash some beans against the side of the pot with the back of a large spoon to thicken the soup. Recipe by: Woman's Day, 9/1/97 Posted to MC-Recipe Digest V1 #745 by hurlbert <> on Aug 16, 1997