Hearty Bean Kielbasa Soup Recipes
KIELBASA SOUP
Make and share this Kielbasa Soup recipe from Food.com.
Provided by LAURIE
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In dutch oven bring veggies and water to a boil.
- Reduce heat and simmer 10 minutes until veggies are almost tender.
- Add kielbasa and bean soup.
- Heat until piping hot.
- Serve with crusty bread.
- Works well in the crockpot too!
KIELBASA BEAN SOUP
I usually make double batch of this meaty vegetable soup and freeze some in serving-size containers. It makes a nice meal for busy days or unexpected guests. -Emily Chaney, Penobscot, Maine
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 212 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 988mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
KIELBASA AND BUTTER BEAN SOUP
A hearty soup for those cold days. Use either Polish Kielbasa or Smoked Sausage. Kielbasa gives a sweet taste to the soup while Smoked sausage gives a great background for the beans. It's delish either way.
Provided by Mark Kovach
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Course chop onion and celery and saute in cook ing pot for 3 to 5 minutes in the butter. Add salt and pepper to taste and add paprika.
- Slice kielbasa into 3/4 inch pieces and add to pot.
- Add 3 cans of butter beans with canning liquid to pot. Open last can and puree in blender. Add puréed beans to pot. Add water.
- Bring pot to low boil, cover and reduce heat to simmer. Simmer for minimum 30 minutes to several hours (the longer the better).
Nutrition Facts : Calories 433.7, Fat 18.1, SaturatedFat 7.4, Cholesterol 63.1, Sodium 1904.9, Carbohydrate 46.5, Fiber 11.6, Sugar 1.4, Protein 22.7
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- Begin by cutting the kielbasa. If you are using a smaller amount, dice it into 1/4 to 1/2 inch pieces. If you're using the larger amount, slice into 1/8 to 1/4 inch thick rounds.
- Place a large, heavy-bottomed stockpot over medium heat. Add the kielbasa pieces and cook, stirring frequently, until the kielbasa has rendered quite a bit of fat and taken on some brown colour. Use a slotted spoon to transfer the kielbasa to a rimmed plate or bowl. Drain all but 1 to 2 tablespoons of the kielbasa fat from the pan. Return the pan to the heat and add the onions, carrots and celery. Add a pinch of salt and stir to coat all of the vegetables. Cook over medium heat, stirring often, until the onions are translucent, about 8 minutes. Add the garlic and crushed red pepper flakes, stir well, and cook for another minute.
- Use your hands to break up the whole tomatoes over the pan. They don't have to be perfect, but should at least be broken down to bite size. Add the juice from the can along with the chicken stock, beans and their liquid, bay leaf, and thyme leaves. Bring to a boil, then lower the heat to a simmer. Simmer the soup until the carrots and celery are tender, about 10 to 15 minutes. Return the kielbasa to the pan and add the frozen or fresh spinach to the pot. Cook just until heated through.
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