Cookerati

This soup is a family favorite.  It’s a chunky soup with lots of flavor.  I usually make a double batch and refrigerate or freeze half for another day. 

Olive Oil

1 clove garlic

1 cup chopped onion (about 1 med)

1 cup chopped celery (2 stalks)

2 cans navy beans

1 can chicken broth

1 can diced tomatoes

3/4 lb Kielbasa

thyme

bay leaf

minced parsley

rubbed sage

basil

Heat the oil in a soup pan over medium heat.  Throw in the garlic, onions and celery and saute until they start to get soft.  Rinse two cans of navy beans in a  colander and throw the beans into the soup pot along with the chicken broth and tomatoes. Bring this to a boil. Slice the kielbasa into quarter inch slices and add to pot.  You can slice the kielbasa into half lengthwise and then into quarter inch pieces widthwise if you want the pieces smaller.  Add the herbs, salt and pepper to taste stir it up and simmer it for about 10 minutes.  That’s it, it’s ready to go.  Delicious.