Ingredients

• 1 pound kielbasa, sliced to 1-inch thickness
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, diced
• 2 tablespoons olive oil, divided
• 2 (15-ounce) cans navy or cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes, with juices
• 1 (10 3/4-ounce) can condensed tomato soup
• 2 tablespoons tomato paste
• 1/8 teaspoon garlic powder
• 1 teaspoon chili powder (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped, for garnish

Preparation

1. Warm 1 tablespoon olive oil in large stock pot or Dutch oven over medium-high heat. Cook kielbasa and turn frequently until brown on both sides. Transfer cooked sausages to paper-towel-lined plate. Set aside.
2. Reduce heat to medium. Add carrots and onion to remaining oil, adding more oil if needed. Sauté 5 to 7 minutes until softened.
3. Stir in beans, diced tomatoes, tomato soup and tomato paste. Return cooked kielbasa to pot. Season with garlic powder, optional chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, 15 minutes.
4. Add frozen peas. Cover and simmer 5 to 10 minutes until peas are heated through. Garnish with chopped parsley and enjoy!