Thank You Terrie B
3/4 cup dried pinto beans, soaked overnight
2 tbsp olive oil
2 ribs celery, trimmed and diced
1 medium yellow onion, peeled and diced
1 parsnip, peeled, trimmed, and diced
1 medium carrot, peeled, trimmed, and diced
2 cloves garlic, peeled and minced
6 cups vegetable stock
2 bay leaves
1/2 lb. turkey kielbasa, thinly sliced
1/2 tsp. paprika
Salt and freshly ground black pepper
Leaves from 2 sprigs parsley, chopped
1. Drain and rinse beans, then put into a medium pot and cover with cold water by 2". Bring to a boil over high heat, reduce heat to medium, and simmer until just tender, 30-40 minutes. Drain and set aside.
2. Heat oil in a medium pot over medium heat. Add celery, onions, parsnips,, carrots, and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes. Add stock, beans, and bay leaves, increase heat to high, and bring to a boil. Reduce heat to medium and simmer, stirring occastionally, until vegetables and beans are soft, 40-50 minutes.
3. Add kielbasa, paparika, and salt and pepper to taste and simmer until sausage is heated through, 10-15 minutes more. Discard bay leaves. Serve soup garnished with parsley
Serves 6
Nutritional Information
Calories 193
Fat 7.8g
Saturated Fat 2.0g
Cholesterol 23.3mg
Carbohydrates 20.2g
Fiber 4.6g
Sugars 5.5g
Protein 12.3g
