Kielbasa Soup

Inspired by Leen's Lodge

• 1 pound kielbasa, cut into bite size pieces
• 2 15 ounce cans of beans, I used red kidney and cannellini
• 1 28 ounce can garlic and basil flavored diced tomatoes
• 1 15 ounce can garlic and basil flavored diced tomatoes
• 32 ounces chicken broth
• 32 ounces V8 juice, or tomato juice
• 1 pound frozen mixed vegetables
• 2 onions, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 8 cloves garlic, minced
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Directions

Cut the kielbasa into chunks and dice the vegetables. Heat a large skillet over medium high heat. Add the kielbasa and cook until lightly browned. Remove from the pan, reserving the fat. If you are using a crock pot, go ahead and add the kielbasa to the pot.

Add the onion, celery and peppers to the same pan in which you browned the kielbasa. Season with salt and pepper. Cook about 5 minutes over medium heat, until the vegetables have softened, but not browned. Add the garlic and cook for another 2 minutes. Pour the vegetables into the crock pot.

Add the remaining ingredients to the crock pot, stirring to combine. Cook on high for 4 hours. Taste for seasoning and serve with crusty bread.