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 <hurlbert@concentric.net> on Aug 16, 1997