Kielbasa Soup is one of our favorites and it's excellent paired with Corn Bread Casserole.
Here's the recipe for the 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
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.
And for more tasty crock pot recipes, go to Crock Pot Wednesday, hosted by Dining with Debbie.