Kielbasa Soup

• 12 to 16 oz. kielbasa, cut into 1/2-inch chunks
• 4 medium onions, coarsely chopped
• 4 carrots, sliced
• 1/3 c. long grain rice
• 2 zucchini, sliced
• 1 (8 oz.) can creamed corn
• 2 Tbsp. butter
• 2 c. fresh green beans, cut in short lengths
• 1 large clove garlic, minced
• 5 c. chicken broth
• 6 oz. fresh spinach (short strips)

1. Melt butter in Dutch oven.
2. Add kielbasa chunks, saute until lightly browned.
3. Add onions and garlic.
4. Saute briefly and add carrots, broth and rice.
5. Bring to a boil, reduce heat, cover and simmer 15 minutes.
6. Add spinach strips, zucchini, green beans and corn.
7. Cover and simmer 15 minutes or until carrots and beans are done.
8. Season to taste.
9. I usually like to make it a day before so it blends.

kielbasa, onions, carrots, long grain rice, zucchini, corn, butter, fresh green beans, clove garlic, chicken broth, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906038 (may not work)