Kielbasa, Bean and Veggie Soup

This stick-to-your-ribs soup eats more like a stew and is so soul-warming on a chilly day. It's economical to make and a real crowd-pleaser. We like to serve this with fresh baked cornbread. This recipe makes 8 servings.

PREP TIME: 20 minutes
COOK TIME: 45 minutes

1 pound kielbasa, sliced
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 bell pepper, seeded, cored and chopped
2 cloves garlic, minced
Handful of fresh Italian parsley, chopped
1/2 cup frozen lima beans, defrosted
1 15-ounce can white beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can navy beans, rinsed and drained
2 tablespoons olive oil
4 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper

Heat oil in a large stock pot or Dutch oven to medium-high on the stove top. Add the onion, carrots, celery, bell pepper and sausage and cook for 5 minutes. Add lima beans, salt, pepper and chicken stock; bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add white, navy and kidney beans and cook, covered, for another 10 minutes. Stir in parsley, adjust seasoning and let stand a few minutes before serving.