Shelly's Recipe

PEASANT SOUP

Category: Soups

9 baby carrots, sliced
1 large onion, coarsely chopped
2 celery ribs, diced
1/4 cup chopped fresh parsley
1 (16 oz) pkg kielbasa sausage, cut into 1/4 inch thick slices
1 bay leaf
5 (14 1/2 oz) cans chicken broth, divided
1/2 (10 oz) pkg shredded coleslaw mix
2 potatoes, peeled and cut into 1/2 inch cubes
1/2 cup frozen cut green beans
1 (15 oz) can kidney beans, rinsed and drained
1/4 tsp dried thyme
1/2 tsp pepper

Bring first 6 ingredients and 4 cans broth to a boil in a stockpot; reduce heat and simmer 45 minutes. Add remaining broth and ingredients; simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf. Makes 2 1/2 quarts. May be frozen up to 1 month.