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Winter Vegetable Soup

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1/2 lb. kielbasa, sliced
  
• 1 medium onion, chopped
  
• 3 cans (14-1/2-ounces each) chicken broth
  
• 3 cups water
  
• 1 lb. butternut squash, peeled and cubed
  
• 1/2 lb. carrots, sliced
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 1-1/2 cups tubetti or tubettini pasta
  
• 1 can (15 to 16 ounces) red kidney beans, drained and rinsed
  
• 1/2 lb. Swiss chard, trimmed and chopped
  






Instructions



1. Cook kielbasa and onion in a pot over medium-high heat 5 minutes. Add broth, water, squash, carrots, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes, just until vegetables are tender.
   
   
2. Stir in pasta and beans. Return to boil; cover and boil gently 6 minutes, stirring often.
   
   
3. Stir in Swiss chard. Reduce heat; simmer, uncovered, 2 to 3 minutes more, until chard is tender.
   
   Makes 6 servings.