Have you ever had one of those days when the person on the end of the phone asks “What is for dinner?” and you haven’t even returned home from work yet? If only you weren’t so tired, right? The struggle is real.
What you need is One Pot Kielbasa and Vegetable Soup prepped, cooked, and ready to serve in less than thirty minutes! This warm and savory soup is easy to make and just what you want to eat on a chilly fall night.
The recipe, taken from Centennial Kitchen’s Fall Recipes magazine, is not my own. But I had to share it with you! For every kitchen cook who is exhausted before they hit the door after work, this soup is for you.
All you need to do is chop the following ingredients, add them to a large soup pot, heat for 12 minutes and serve!
- 1 lb. smoked Polish kielbasa, chopped
- 1 lg onion, chopped
- 3 cloves garlic, minced
- 2 lg carrots chopped (I used baby carrots)
- 1 1/2 lbs small Brussel sprouts, halved lengthwise (half a standard bag)
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 c. beef broth (I preferred 4 cups)
- 1/4 tsp crushed red pepper (optional)
Combine all the vegetables, kielbasa, red pepper (if you prefer), salt and pepper, and the bay leaf in a pot. Add the broth and heat until boiling.
Once the soup begins to boil, reduce the heat to medium. Cover and cook for 12 minutes until the vegetables are tender. Remove the bay leaf before serving.
When the leaves are falling from the trees outdoors and you’re craving a warm and hearty meal, One Pot Kielbasa Vegetable Soup hits the spot. Fill up a bowl with it and grab a blanket before you snuggle up on the couch and start your Netflix marathon. Enjoy.
PS. I almost didn’t tell you the best reason for making this recipe…there’s very few dishes!
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