This bean and kielbasa soup is very easy to make and is the perfect dinner option for a cold Fall or winter day. I think this vintage recipe is very tasty and it cooks up easily in the slow cooker. My mother was notorious for making hot soups during the colder months. We lived in Michigan and it seemed like she always had a pot of soup going because, well, it’s always cold there haha!
What types of foods did your mother make during the cold season?
Ingredients
1 pkg Hormel kielbasa, smoked or polish sausage (if you want a healthier version, its fine to use turkey sausage-i do!)
1 medium onion, quartered and sliced thin
3 cans Bush’s beans- any kind will do…a mix is even better (i like black eyed peas, small butter beans and either pinto or northern beans)
1 Tbsp brown or spicy mustard
1/2 to 1 Tbsp Heinz cider vinegar (to-taste to give it a little tang)
Montreal steak seasoning…or salt, pepper and a little garlic powder
slice sausage links in half lengthwise then cut into 1/2 inch chunks
slice onion as indicated in ingredient list
spray either crockpot or medium to large saucepan or soup pot with cooking spray; add sausage and onion
pour in the beans, liquid included; add vinegar and mustard- stir to combine (if this is too sour, you can add a tiny bit of sugar to take the edge off); stir in Montreal or other seasonings
add just a bit of water to make more ‘stew’ like but not like a brothy soup- just enough to separate the ingredients a little bit- DO NOT cover the mixture with water
turn crockpot on (low if you’ll be gone all day, high if you need it in a couple hours) or cook on stove-once it gets to a boiling point, turn heat down and let simmer until flavors blend…re-season to taste
** If you prefer a thicker stock once it’s done cooking, add a bit of cornstarch/water or use Wondra/gravy flour to thicken….Enjoy!
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Quick Tip: Eat this soup with your favorite crusty bread.