This vegetable rich soup has plenty of flavour with kielbasa. It comes together quickly so you can get dinner on the table.
Make some tonight!
Ingredients
12 oz kielbasa, I used chicken, small diced
3-4 slices, bacon, opt
1/2 onion, small diced
2 garlic cloves, minced
2 cups carrots, diced
2 cups celery, diced
2 cups potatoes, waxy, peeled diced
bay leaf
1/4 tsp allspice powder
1/2 tsp coriander powder
1/2 tsp caraway seed
15 oz corn, canned, drained
2 cups cabbage, thinly sliced 2" pcs
handful spinach, roughly chopped
tt cheddar, shredded
tt scallions, chopped
Instructions
See Susie's Tips and Tricks
1. In a wide mouth large pot saute bacon (chop after cooking) and saute kielbasa until lightly caramelized then set aside.
2. Add onion, garlic, carrots, celery, bay leaf, allspice, caraway, and coriander on medium heat. Let those spices get fragrant. Now add a 1 cup of water, lower the heat and place a lid on the pot. Let the vegetables get tender; about 8 to 10 minutes.
3. Now add chicken stock; let warm up on low medium heat. Do not hard boil--the vegetables will overcook.
4. Mix 1/4 cup of remaining chicken stock with cornstarch. Add to pot; it should thicken nicely in a few minutes.
5. Add corn, cabbage, and spinach. Let wilt a minute or two then add the kielbasa and bacon back to the pot.
6. Garnish with cheddar and scallions.
Susie's Tips and Tricks
Use pre-cooked bacon if desired.
Kielbasa is sold pre-cooked. If you add it in the beginning and let it boil continually it will have a terrible texture.
Need your soup to stretch further? Add some white beans.
When you thicken soups you may need to adjust your cornstarch/liquid quantity. Vegetables, etc add extra fluid. If necessary, add a bit more 'slurry' - mixing water and cornstarch 1:1.
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