Black Bean and Kielbasa Soup


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A rich, full-bodied soup that has lots of flavor without a lot of spice or heat.

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  • 1 C. celery, finely chopped
  • 1 C. onion, chopped
  • 1/2 C. green or red bell poppers, chopped
  • 1 carrot, peeled and shredded
  • 1 lb. Polska Kielbasa, diced (bite-sized)
  • 5 15-oz. cans black beans
  • 1 C. vegetable juice
  • 1/2 - 1 tsp. cilantro

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In large stockpot, cover bottom with olive oil and brown diced Kielbasa. Add celery and onion (and optional peppers); cook until tender. Add remaining ingredients (add water to cans to get all of the bean juice and add to pot). Simmer until beans are tender, adding more V-8 juice or water as needed.

Best if made a couple days ahead of time and reheated. Can garnish with sour cream, chopped green onions.

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