Follow these steps for perfect results
kielbasa
thinly sliced and halved
Irish potatoes
diced
carrots
thinly sliced
celery
diced
onion
diced
water
Campbell's bean/bacon soup
Cut kielbasa into thin slices and halve.
Dice the Irish potatoes.
Thinly slice the carrots.
Dice the celery.
Dice the onion.
Combine all ingredients in a Dutch oven.
Add water.
Add Campbell's bean/bacon soup.
Cook on low heat for 1 to 2 hours, or until vegetables are tender.
Serve hot.
Expert advice for the best results
Add a bay leaf for extra flavor.
Adjust the amount of water depending on desired consistency.
Use a slow cooker instead of a Dutch oven for even easier preparation.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead.
Serve in a bowl and garnish with fresh parsley.
Serve with crusty bread.
Top with a dollop of sour cream.
A light pilsner complements the smoky flavors.
The acidity cuts through the richness of the soup.
Discover the story behind this recipe
Kielbasa is a staple in Polish cuisine.
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