Spicy Turkey Kielbasa Soup is a restaurant-quality soup that is easy to make, hearty, and so delicious. Another use for those zucchini squash that produce so well in the summer months.
My friend, Karen Calanchini of Redding, CA, adapted this recipe from a recipe that appeared in the Taste of Home’s Light and Tasty Magazine, May 2003 issue.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
- 1/2 pound turkey kielbasa (reduced-fat), sliced and each slice cut into fourths
- 1 medium-size onion, chopped
- 1 medium bell pepper (red or green), cored, seeded, and chopped
- 1 rib celery with leaves, thinly sliced
- 4 garlic cloves, minced
- 2 (14.5-ounce) cans chicken stock or broth (reduced-sodium and fat-free)
- 1 (15-ounce) can black beans or kidney beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted crushed tomatoes**
- 1 small zucchini squash, fresh, sliced
- 1 medium carrot, shredded
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 3 green onions (white and some green), chopped
- Zest from one lemon
In a nonstick skillet, cook turkey kielbasa pieces over medium heat until lightly browned.
Add the onion, bell pepper, celery, and garlic; cook an additional five minutes. Add and stir chicken broth, beans, tomatoes, zucchini, carrot, parsley, red pepper flakes, and pepper; cover and cook on a low simmer for one hour, stirring occasionally.
Remove from heat and serve in soup bowls. Serve with a sprinkle of green onions and lemon zest.
Makes 5 (1 1/2 cup) servings.
* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
** Fire-roasted tomatoes may be found in the Natural Foods section of some grocery stores.