4 Points Plus Kielbasa And Black Bean Soup Food

SLOW COOKER BLACK BEAN AND KIELBASA SOUP

Steps:

• Soak the beans overnight (at least 8 hours) in water, or use the quick soak method.
• After the beans have soaked, drain them and add to the slow cooker.
• Set a medium sized skillet over medium high heat on the stove top. Add a bit of cooking oil. Add the sliced kielbasa and brown them on both sides. Add to the slow cooker.
• Add the remaining ingredients to the slow cooker. Stir.
• Cover and cook on low for 8-9 hours without opening the lid during the cooking time.
• Remove bay leaf and serve.
• Enjoy!

4 POINTS PLUS - KIELBASA AND BLACK BEAN SOUP

Steps:

• Heat oil in large nonstick skillet over med-high heat.
• Cook kielbasa until lightly browned.
• Add all remaining ingredients except spinach; bring to a boil.
• Reduce heat and simmer about 10 min, until vegetables are tender.
• Add spinach and cook until heated through.

BLACK BEAN SOUP WITH SMOKED KIELBASA SAUSAGE

Steps:

• 1. Pick through dry beans, for rocks or sand pebbles & debris, then wash and add to a large pot, cover with water, cover with a tight fitting lid, and bring to a rolling boil, and boil for about 15 to 20 minutes, then lower heat to a simmer and continue to cook until beans are soft and tender, about 3 1/2 hours to 4 hours till liquid is thick and rich. Add more water as needed to keep beans covered.
• 2. As beans begin to come to a boil, chop all of the vegetables, you can also add jalapeno peppers if desired, but we do not care for spicy food in our household, so I didn't use them. I had almost 8 cups of chopped vegetables when I was done.
• 3. Add the chopped vegetables to the pot, and continue to cook over low heat.
• 4. Add all of the spices, stir and continue cooking. Stirring occasionally to prevent beans from sticking.
• 5. During the last half hour or so of cooking, cut up the smoked polish Kielbasa, and add it to the soup pot. Cover with a lid and continue to cook for about 20 to 30 minutes, stirring occasionally.
• 6. Ladle and serve with your favorite corn Bread or Tortillas, and add your favorite garnishes. Enjoy.

WW KIELBASA-BEAN SLOW COOKER SOUP

Steps:

• Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender.
• Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

KIELBASA BEAN SOUP

Steps:

• In a soup kettle or Dutch oven, combine all ingredients except the sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.