Saturday, February 11, 2012

Beef Kielbasa and Kale Soup

Winter is soup time and this hearty, yet light tasting soup is packed with flavor and textures, as well as, fiber from the addition of cabbage and kale.  Sausage can be a soup makers best friend when adding flavor with very little effort.  So, keep that in mind when you see a sausage at the store and remember that sausages are not just for breakfast and bbq's.
The kielbasa flavors this soup beautifully, but its not necessary to add the extra fat, so I always take the extra step to render the fat before adding it.

14            oz.          Beef Kielbasa, sliced
½             cup         onion, chopped
2              cloves     garlic, minced
1              large       carrot, cubed
2              med        red skin potatoes, cubed
¼             head       cabbage, shredded
3              cups       water
14           oz. can    chicken broth
¼             tsp.        dried thyme
¼             tsp.        dried oregano
½             tsp.        kosher salt
¼             tsp.        black pepper
1              cup        half & half
1              bunch    kale, stems removed

Slice kielbasa and lightly brown in a sauté pan to render fat.  Place on a paper towel to absorb fat.  Set aside.  You can keep the slices whole or slice them in half to make half-moon shapes.

Place a (4 – 5 qt.) soup pot over med heat and add about 1 Tbs. oil.  Sauté onions, garlic until soft; add carrots, potatoes, cabbage, thyme, oregano, salt, pepper,  water, chicken broth and kielbasa to the pot; bring to a boil; lower heat; let cook for 15 – 20 min. or until potatoes and carrots are tender.

Add kale and half & half and continue to simmer for 5 more min. or until kale has wilted slightly.

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