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Kielbasa Soup

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 20 minutes Cooking Time: 5 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
1 lb. kielbasa, sliced thin *choose gluten-free kielbasa to make this recipe gluten-free
8 cups chicken broth *choose gluten-free broth to make this recipe gluten-free
2 14-oz. cans cannellini beans with juice
1 onion, diced
1 bay leaf
1 tsp. dried thyme
¼ tsp. red pepper flakes
Preparation Instructions:

  1. In a skillet, brown kielbasa slices over high heat until some edges are brown. If you don’t have time you can skip this step.
  2. Add the kielbasa and remaining ingredients to a gallon-sized freezer bag.
  3. Taking out as much air as possible and seal the bag. Let it cool.
  4. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    KIELBASA SOUP
    Makes 6–8 servings
    Cooking Time: 5 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking:
    8 oz. rainbow rotini, uncooked *replace with gluten-free pasta to make this recipe gluten-free
    3 cloves garlic, minced
    1 lb. chopped fresh spinach
    salt and pepper to taste

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook at least for 4 hours.
  4. Add rotini and garlic. Cook an additional hour on Low, or until pasta is as tender as you like it.
  5. Stir in chopped spinach. Add salt and pepper to taste. Remove bay leaf.

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