Peasant Soup

• 9 baby carrots, sliced
• 1 large onion, coarsely chopped
• 2 celery ribs, diced
• 1/4 cup chopped fresh parsley
• 1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices*
• 1 bay leaf
• 5 (14 1/2-ounce) cans chicken broth, divided
• 1/2 (10-ounce) package angel hair coleslaw
• 2 russet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup frozen, cut green beans
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper

1. Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 45 minutes.
2. Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf. (Freeze leftover soup up to 1 month.)
3. * 1 pound coarsely chopped cooked ham may be substituted for kielbasa.
4. Note: You may cook first 6 ingredients and 4 cans chicken broth in a 5-quart slow cooker on LOW for 4 hours. Add remaining can of broth, coleslaw and remaining ingredients, cook on high 1 hour.

baby carrots, onion, celery, parsley, kielbasa sausage, bay leaf, chicken broth, russet potatoes, frozen, kidney beans, thyme, pepper

Taken from www.myrecipes.com/recipe/peasant-soup (may not work)