Spicy Kielbasa and Vegetable Soup recipe

With the days getting cooler and the nights downright chilly there’s nothing like a nice hot bowl of hearty soup to warm both body and spirit. Add a little extra kick to that soup and it tingles the tongue as well. If you don’t mind taking a bite of something that’s going to bite back a bit, this soup is for you.

This was just a quick toss together for lunch yesterday, but it made enough that my wife had it for dinner too, as did I. (She’d heartlessly stolen eaten all the kielbasa by then, so I added some potatoes and simmered for 20 minutes…) It takes about 30 minutes start to finish, and can be made with pretty much anything. The flavors were good, the spiciness was wonderful. I just wish I’d had some good crusty bread to go with it, that would have been divine.

Yield: 6 servings

Spicy Kielbasa and Vegetable Soup recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 1 lb Polska Kielbasa, cut in 1 inch slices
• 1 package frozen California Vegetable stir Fry Mix (or whatever they call broccoli, cauliflower, zucchini, and carrots in your area… I used PictSweet)
• 1 onion, chopped
• 3 cloves garlic, minced
• 32 ounces chicken stock
• 1 14.5 oz. can petite chopped tomatoes with juices
• 1 cup water
• 1 tbsp. Italian Seasoning
• 2 tbsp crushed red chili flakes
• 2 tbsp. extra virgin olive oil
• Salt and Pepper to taste
• Parmesan cheese for garnish

Instructions

1. Sauté onions in olive oil with and a pinch of salt over medium heat until translucent. Add garlic and cook for 2 minutes. Add tomatoes and cook for approximately 3 minutes, or until the tomatoes begin to smell sweet.
2. Add kielbasa, chicken stock, water, Italian seasoning, water, salt and pepper. Increase heat to high and bring to boil. Add vegetables and chili flakes, reduce heat to medium and simmer for 20-25 minutes or until vegetables are tender.
3. Serve hot.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 61mgSodium: 1276mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 15g

Ladle soup into serving bowls, garnish with Parmesan cheese and serve with a good crusty bread.

What I would have done Differently had I thought of it at the time:

Not a whole lot.  the soup got rave reviews from my wife, I loved it and I’ll probably make it again.   One warning on anything that’s made with chili flakes though.  It just gets hotter the longer it sits, for about the first 24 hours.  So eat it up quick or it’ll scorch ya’ later.

Links to other recipes like this:

• Sausage Stew, from me…
• Sweet potato and sausage soup, from Smitten Kitchen
• Hearty Lentil Soup with Smoked Sausage, from Farmgirl Fare