Time for Soup

Its that time of year again even though "cold weather" in here in San Diego can hardly be classified as cold. Nevertheless, the slightest drop in temperatures means it's time for soup. There is nothing better than a hot soup on a cold night, right? Now that daylight savings time has ended it gets darker earlier. Something about having a pot of soup on the stove on a dark night makes it all the better. I love long, summery days and yet, the chilly, fall nights also are wonderful!

I tried a new recipe tonight. You know how it is. You have some random ingredients in the fridge and you try and figure out a way you can use them all. Well, I did actually follow a recipe, even though towards the end I did throw in a few extra things!

Have a lovely evening, whatever you may be doing!

Kielbasa Bean Soup

4 cans (14-1/2 oz. ea.) chicken broth (58 oz. total)
1 lb. kielbasa sausage, cut in half lengthwise and then sliced
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
4 medium carrots, peeled and finely diced
3 celery ribs, diced
1 large onion, diced
1 tsp. thyme
1 can (14-1/2 oz.) diced tomatoes, undrained

Directions

Mix all ingredients, except tomatoes,
in a 5 to 6 quart crock pot/slowcooker.
Cover and cook on LOW heat setting for 6 to 8 hours.
Stir in tomatoes; cover and cook on HIGH heat setting until heated through,
about 15 minutes more.

This makes a full crockpot!

I also added in some corn and garbanzo beans. Any type of beans can be added.

Bon Apetit!