Crock Pot Kielbasa Soup

I am really starting to look forward to soup season. That's funny coming from me, since up until about 6 years ago, I hated soup. I was not a fan at all. But over the past 6 or so years, I've really been enjoying soup a lot!

Kielbasa Soup is one of our favorites and it's excellent paired with Corn Bread Casserole.

Here's the recipe for the soup:

Kielbasa Soup

58 oz. fat-free chicken broth (four 14.5 oz cans)
16 oz. reduced-fat kielbasa, cut in half lengthwise and then slice
15 oz. canned pinto beans, rinsed and drained
15 oz. canned black beans, rinsed and drained
4 medium carrots, chopped
3 medium celery, chopped
1 large onion, chopped
1 tsp. thyme
14.5 oz canned diced tomatoes, with juice

Instructions:

Mix all ingredients, except tomatoes*, in crock pot. Cover and cook on low-heat setting for at least 6 hours or until beans are tender.

Stir in tomatoes*; cover and cook on high-heat setting until heated through, about 15 minutes more.

8 servings (heaping cup)

* I add the tomatoes at the beginning when all of the other ingredients are added to the crock pot.

I found this recipe when I was a member of Weight Watchers online.

3 points (be careful though, I sometimes use regular kielbasa and the points value jumped to 7.)

For more great recipes, go to Tempt My Tummy Tuesday, or Tasty Tuesday, or Tuesdays at the Table.

And for more tasty crock pot recipes, go to Crock Pot Wednesday, hosted by Dining with Debbie.

Also, be sure to check out the October Fest Carnival of Super Foods hosted by Katie at Kitchen Stewardship. October 1st will be all about beans!