Lindas Kielbasa Soup Recipes

KIELBASA ONION SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
• Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.

CREAMY KIELBASA AND POTATO SOUP

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

KIELBASA BEAN SOUP

Steps:

• In a soup kettle or Dutch oven, combine all ingredients except the sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves.

KIELBASA CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

SPLIT PEA SOUP WITH CRISPY KIELBASA

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

IDA'S CREAMY KIELBASA AND POTATO SOUP

Steps:

• Saute veggies and garlic in 2 T. of olive oil for 5 minutes.
• Add remaining ingredients, and bring to a boil, then reduce heat, and simmer until potatoes are tender, 15-20 minutes.
• Season with pepper.
• Serve hot.

LINDAS KIELBASA SOUP

Steps:

• saute diced turkey kielbasa in 2 TBSP olive oil until browned.
• removed and drain on paper towel.
• saute onions until wilted
• add garlic, fresh thyme and paprika cook for about 30 seconds.
• add broth, diced tomatoes and chick peas.
• let simmer together for about 10 minutes.
• remove about 2 cups of soup and puree with immersion blender.
• add puree back to rest of soup.
• add turkey kielbasa back to soup pot.
• season to taste with salt and papper and enjoy.