Thursday, March 2, 2017

Fumbling Toward Culinary Soup: Kielbasa-Spinach Immunity Soup

This recipe is similar to both my kale soup recipe and the chicken-based immunity soup

1/2 of big bag of spinach 
2 and a half quarts of free range organic chicken broth (Aldi has it at a reasonable price)
1 lb. of turkey kielbasa, halved and sliced into even slices
half of yellow onion, chopped finely
2 cans of cannelloni beans, drained and rinsed
1 can of diced tomatoes with chilies 
Half a package of button or baby bella mushrooms, sliced relatively thinly
Healthy dose (5-6 cloves) of roasted garlic, chopped (as much as you can chop roasted garlic) 
1 bay leaf
Smidge of thyme
Smidge of basil
Smidge of cayenne pepper
Smidge of smoked paprika 
Salt and pepper to taste

Chop the onion and sausage and brown them in a cast iron skillet with a little bit of oil. Transfer that to a slow cooker. Add in the broth, beans, seasonings, and spinach. Cook on high for at least an hour. Taste and add salt and pepper as needed. Add in mushrooms near the end, so they don't get too small during the cooking. 

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