Wednesday, September 17, 2014
Kielbasa Vegetable Soup
I'm really not quite sure what's up with the weather here in Seattle. Normally by this time of year, we have cooled down with cloudy skies and drizzles of rain. Instead, we have been having 80-plus degree weather. And because I like those gray skies, I am more than ready to welcome in fall.
To at least make me feel a little bit like fall is coming, last night I made some great tasting soup. This hearty Kielbasa Vegetable Soup is packed with sausage and veggies, including potatoes, corn, onion, carrots, and celery.
One of the things I love about making soup is the fact that you can be free to substitute other ingredients if you don't quite have everything on hand. Whatever veggies you choose to put in this soup, they will go beautifully with the rich broth. And the Kielbasa sausage lends a delicious flavor, and makes this meal very filling.
Recipe for Kielbasa Vegetable Soup
2 tablespoons olive oil
8 ounces fully cooked Kielbasa or Polish sausage, diced
1 small onion, diced
6 medium all-purpose potatoes, peeled and cut into cubes
2 cups frozen, whole-kernel corn
2 cups chicken stock
1 celery stock, diced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups milk
1 cup shredded cheddar cheese, plus extra cheese for on top of soup
In a large soup pot, cook kielbasa and onions in olive oil until lightly browned. Transfer to a plate and wipe fat from pan.
Add potatoes, corn, chicken stock, celery, garlic powder, onion powder, salt and pepper to pan.Bring to boil, then reduce heat and simmer, cover, 15 minutes until vegetables are tender.
Add milk, cheese, onions, and sausage. Cook, stirring over low heat until cheese is melted and soup is heated through.
Makes 6 servings.
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