Soup season is here and what better way to warm up than with this hearty, vitamin packed soup. I used fall root vegetables which are season now, and white northern beans which give the soup a flavorful base.
You may substitute the kielbasa with Portuguese Chourica sausage if you prefer for a spicy kick!
To make this soup vegetarian, leave out the kielbasa. Pick up some fresh rolls and dinner is served! Enjoy and stay warm!
1 pound of fresh Kale ( finely chopped)
1/2 pound Kielbasa (chopped into desired pieces)
6-8 cups or more of water (depending on how thick you want the soup)
1 small onion (finely chopped)
2 cloves garlic (chopped)
1 large carrot (chopped into 1 inch cubes)
1 small rutabaga (nabo) chopped into 1/2 inch cubes)
1 cup butternut squash (finely chopped into 1/2 inch cubes)
1 large potato (cut into small cubes)
1 can of white northern beans
2 cups chicken or vegetable broth
1/4 cup olive oil
1 bay leaf
1 teaspoon salt
Black pepper to taste
Parsley for garnish
Place oil, vegetables and kielbasa in a large soup pan. Saute for 5 minutes until the onion and kielbase becomes slightly browned.
Add the water, stir and add the remaining ingredients except the kale and beans. Bring to a boil and cover.
Cook for 20 minutes on low medium heat. Continue cooking the vegetables to your desired consistency.
Leave the vegetables whole, or puree if you like a thicker soup.
Add the kale and beans, cover and cook on low for 10 minutes longer.
Add more seasonings as desired.