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!
While your oven is heating up, clean and cut vegetables of your choice into chunks and add them to a large mixing bowl. Then, do the same to a package of link Sweet Italian sausage. Next, drizzle the vegetables and sausage lightly with olive oil, add a pinch of red pepper flake, paprika, Italian seasoning, and then salt and pepper. Finally, toss the bowl’s contents with a large spoon (or use your hands).
Transfer the contents of the bowl to a parchment-lined large sheet pan. Spread the sausage and vegetables evenly across the surface of the sheet pan so they roast evenly during cooking time. 
Bake 400 degrees for 20 minutes. Remove from the sheet pan from the oven and move around the sausage and vegetables with a spoon. Bake an additional 15-20 minutes until the sausage no longer looks pink and the vegetables have softened and browned.
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I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.
Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).
Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.
Now, let’s make the fresh guacamole. Learn how to pick out the perfect avocado 
Cover the guacamole bowl with plastic wrap and make sure to press the plastic against the guacamole to form a tight seal. This method, and the lime juice in the guacamole, will keep it from browning too dark and it will keep for 24 hours in the refrigerator.
Note: When you make the garlic paste, be sure to crush the garlic until it is very fine. Nobody needs harsh garlic breath. If you prefer a thinner dressing, use more buttermilk.