ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

January, 2001 Recipe of the Month

Peasant Soup
(From Southern Living Recipes)

Ingredients

9 baby carrots, sliced

1 large onion, coarsely chopped

2 celery ribs, diced

1/4 cup chopped fresh parsley

1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices*

1 bay leaf

5 (14 1/2-ounce) cans chicken broth, divided

1/2 (10-ounce) package angel hair coleslaw

2 russet potatoes, peeled and cut into 1/2-inch cubes
 

1/2 cup frozen, cut green beans

1 (15-ounce) can kidney beans, rinsed and drained

1/4 teaspoon dried thyme

1/2 teaspoon pepper

Directions

Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat,
and simmer 45 minutes.

Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender.

Remove and discard bay leaf. (Freeze leftover soup up to 1 month.)

Makes 2 1/2 quarts.

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* 1 pound coarsely chopped cooked ham may be substituted for kielbasa.

Note: You may cook first 6 ingredients and 4 cans chicken broth in a 5-quart slow cooker on low for 4 hours. Add remaining can of broth, coleslaw, and remaining ingredients; cook on high for 1 hour.