Good Morning! I have a short recipe post today on Great Northern Woods Soup. This recipe made it into our rotation of recipes. It is oh so tasty. I can only imagine how good it's going to be come this Fall/Winter when it's cold outside. Considering, the soup sounds good and I'm in Florida and its a scorcher here you know its good! So give this one a try even this weekend or go ahead and freeze it for after the weekend when you need a break from all the grilling and pies.
Since we'll be leaving for the beach and then down to Orlando to spend some time with the Little Man and Baby O I won't be blogging until the end of next week. I hope you all have a wonderful and safe 4th of July!!
- Cooking spray
- 1 cup baby carrots, halved
- 1 cup chopped onion
- 2 garlic cloves, minced
- 14 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
- 4 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 2 (15.8-ounce) cans Great Northern beans, drained and rinsed
- 1 (6-ounce) bag fresh baby spinach leaves
Directions:Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, (I threw in some red pepper for a bit more of a kick) and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
- Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts