Spicy Kielbasa Soup

Should you have any left over, this soup is fantastic reheated—the flavors will have had more time to blend. I like to serve steaming bowls with fresh rye bread.

—Carol Custer, Clifton Park, NY

Prep: 15 min. • Cook: 8 hours • Makes: 5 servings

• ½ lb. reduced-fat smoked turkey kielbasa, sliced
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib with leaves, thinly sliced
• 4 garlic cloves, minced
• 2 cans (14 ½ oz. each) reduced-sodium chicken broth
• 1 can (15 ½ oz.) great northern beans, rinsed and drained
• 1 can (14 ½ oz.) stewed tomatoes, cut up
• 1 small zucchini, sliced
• 1 medium carrot, shredded
• 1 Tbsp. dried parsley flakes
• ¼ tsp. crushed red pepper flakes
• ¼ tsp. pepper

1. 1. In a nonstick skillet, cook the kielbasa over medium heat until lightly browned. Add onion, green pepper and celery; cook and stir for 3 minutes. Add the garlic; cook for 1 minute longer.
2. 2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until the vegetables are tender.

1 ½ cups: 192 cal., 3g fat (1g sat. fat), 28mg chol., 1210mg sod., 27g carb. (8g sugars, 7g fiber), 16g pro.