Slow-Cooker Sausage & Bean Soup

Apparently I’m in a soup phase this year. If it’s not split pea soup or broccoli or squash soup, it’s minestrone.

This recipe is a one-up of minestrone, with turkey sausage added. I adapted it from an old Weight Watchers cookbook. Here goes:

  • 16 oz turkey kielbasa, sliced
  • 1T minced garlic from a jar
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 1 celery stalk, sliced
  • 4 cups raw kale (1 small bunch)
  • 3 cups fat-free, low sodium chicken broth
  • 1 can red kidney beans, rinsed and drained
  • 1 can great Northern beans, rinsed and drained
  • 1 14.5-oz can of seasoned diced tomatoes
  • ½ c dry red wine or water (I went with water)
  • 1 tsp dried basil

Add everything to the slow cooker; stir. Cover and cook on low for 8-10 hours, until the vegetables are tender.

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