Red Bean & Kielbasa Soup

By Kathryn Washburn Breighner

This soup is super easy and a real winner. This has been a favorite in our house for years and has great flavor while being a snap to make.

1 med onion, chopped
2 T olive oil
1/2 lb kielbasa, diced
1 garlic clove, minced
2 cans red kidney beans, drained and rinsed
3 c chicken stock
1 T cumin
1/4 cayenne
salt pepper

Saute the onion in olive oil for 5 minutes; add the kielbasa and cumin and continuing cooking until the onion is translucent.

Puree the beans in a food processor. Add 1 1/2 c chicken stock to the food processor and process until smooth. Add the puree to the saucepan with the onions and kielbasa along with the remaining 1 1/2 c chicken stock, cayenne, salt and pepper to taste. Simmer for 10 minutes.

This makes about 4 cups of soup so double if you have a crowd to feed.

That's it!