North Woods Bean Soup

It has sure gotten chilly this week. So I decided it was time to make soup!

I adapted this recipe from one in Cooking Light. I especially love this soup because it doesn't have any kind of thickener (like flour or cornstarch) - by pureeing some of the beans, the soup gets a nice texture, and you get more fiber!

This soup is also very appealing visually - the bright green spinach and orange carrots are a nice contrast to the broth.

First, mince the garlic, chop the carrots, onion and keilbasa. The recipe originally called for turkey keilbasa, but I just use low-fat polska keilbasa. I like to cut the meat especially small so there are lots of "meaty bites."



Heat a dutch oven or large saucepan coated with cooking spray over medium-high heat, then add the onions, garlic, carrots and keilbasa.



Saute this for about 3-4 minutes, stirring ocassionally. Then reduce the heat to medium and cook for 5 minutes.

While that's cooking, rinse and drain the beans,



and add the pepper and Italian seasoning to the broth.



Put about 1 cup each of the beans and broth into a blender and puree until smooth.



Add the remaining broth and beans to the pot; bring to a boil, then reduce the heat and simmer for 5 minutes.



Add the pureed mixture to the pot and simmer an additional 5 minutes.



Remove the soup from the heat and add the spinach.



Stir just until the spinach wilts.



Serve with crusty bread. What a great way to warm up on a fall evening!

Get more soup goodness at the Ultimate Recipe Swap and at Soups, Salads and Casseroles. Find more recipes at Foodie Friday, Food on Fridays, and Friday Feasts.

North Woods Bean Soup

1 cup chopped baby carrots
1 cup chopped onion
2 garlic cloves, minced
8 oz. kielbasa, turkey or light, diced
4 cups chicken broth
1/2 tsp. Italian seasoning
1/2 tsp. pepper
2-15.8 oz. cans Great Northern beans, drained and rinsed
1-6 oz. bag fresh baby spinach leaves

Heat a dutch oven or large saucepan coated with cooking spray over medium high heat. Add carrots, onion, garlic and kielbasa, saute 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Combine broth and pepper and Italian seasoning.

Add beans and broth to pot, reserving 1 cup each, and bring to a boil, then reduce heat and simmer 5 minutes. Place reserved beans and broth in a blender and puree until smooth. Add puree to pot and simmer an additional 5 minutes.

Remove from heat and add spinach, stirring just until spinach wilts. Serves 5.