SPICY KIELBASA SOUP RECIPE: HOW TO MAKE IT
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any left over, this soup is fantastic reheated, after flavors have had time to blend. I like to serve steaming bowls with rye bread. —Carol Custer, Clifton Park, New York
Provided by Taste of Home
Categories Lunch
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 5 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.
Nutrition Facts : Calories 192 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1210mg sodium, CarbohydrateContent 27g carbohydrate (8g sugars, FiberContent 7g fiber), ProteinContent 16g protein.
KIELBASA AND LENTIL SOUP RECIPE | BON APPéTIT
Exactly the kind of hearty-but-not-*too*-hearty soup you want on a rainy spring day.
Provided by Molly Baz
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prep the mirepoix (a.k.a. the aromatic base of your soup). Peel 2 medium onions and finely chop. Transfer to a large bowl. If there are any pale, tender leaves attached to the heart of your bunch of celery, pluck off about ¼ cup to reserve for serving. Take 2 celery stalks and cut in half lengthwise, then cut crosswise into ½" pieces; add to bowl with onion. Cut off stems and dark green parts from 1 fennel bulb; discard or save for another use. Cut bulb in half through the core, then finely chop. Add to bowl with onion. Lightly smash 6 garlic cloves to release skins. Peel, then smash forcefully with the side of your knife to break them down into smaller bits. Add to bowl with onion.
- Slice 12 oz. kielbasa crosswise into ¼"-thick coins.
- Heat a large heavy pot over medium. Add ¼ cup extra-virgin olive oil and swirl to coat. Cook kielbasa in a single layer (it’s okay if it’s not a perfect one), undisturbed, until golden brown underneath, about 3 minutes. Turn pieces with a wooden spoon and cook, stirring occasionally, until mostly browned on both sides, 1–2 minutes longer.
- Reduce heat to medium-low. Add onion mixture, ½ tsp. crushed red pepper flakes, and 1 tsp. salt and cook, stirring often, until vegetables are softened and onion is translucent, 8–10 minutes.
- Add 2 Tbsp. tomato paste and cook, stirring often, until it darkens in color, 1–2 minutes longer.
- Add 1¼ cups lentils, 1 tsp. salt, and 4½ cups water and stir to combine. Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low, cover pot, and cook, peeking occasionally to ensure soup is at a bare simmer, until lentils are tender but not falling apart, 20–45 minutes (depending on what kind of lentils you're working with).
- Remove from heat. Add 2 cups basil, stirring to wilt. Taste and adjust seasoning for salt.
- Divide soup between bowls. Dollop with ½ cup whole-milk Greek yogurt and drizzle with more olive oil. Garnish with reserved celery leaves if you have them.
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