Kielbasa Kale And Barley Soup Food

MUSHROOM BARLEY KIELBASA SOUP

Steps:

• Heat the olive oil in the bottom of a deep pot.
• Add the onion and sauté until almost transparent.
• Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
• Let the flavors blend.
• Add the chicken or beef broth and bring it to a boil.
• Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
• Return to a boil.
• Lower the flame and simmer for 45 minutes or until barley is tender.

BIG RAY'S WHITE BEAN, KALE, AND KIELBASA SOUP

Steps:

• Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
• Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
• Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

SOUTHWEST BARLEY & LENTIL SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

KIELBASA, KALE, TORTELLINI SOUP

Steps:

• Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent-15-20 minutes.
• Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
• May serve topped with some freshly grated cheese.

KIELBASA, KALE AND BARLEY SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes. Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender. Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more. Note: Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante). Find smoked paprika at stores that carry a wide selection of gourmet foods or from Penzeys (11322 S.E. 82nd Ave. or at www.penzeys.com). per serving: calories 260 (23% from fat); protein: 15.6 grams; total fat: 6.5 grams; saturated fat: 1.6 grams; cholesterol: 30.6 mg; sodium: 1099 mg; carbohydrate: 36.9 grams; dietary fiber: 3.9 grams

POTATO KALE SAUSAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender.

SAUSAGE AND KALE SOUP

Steps:

• In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

LENTIL, BARLEY, KIELBASA AND VEGETABLE SOUP

Steps:

• In large pot, add everything but the frozen vegetables.
• Bring to a boil, then lower to medium and let simmer until the barley and lentils are tender- about 30-45 minutes When the grains are tender, add the vegetables and simmer for just a few more minutes until the vegetables are done.
• Check the seasonings and enjoy with a nice salad and some fresh bread!

KIELBASA AND KALE SOUP

Steps:

• Put broth and frozen kale (or spinach) into a heavy 4 quart pot over high heat.
• Slice sausage into 1/4 inch thick rounds. Add to pot. When mixture boils, reduce heat, cover and simmer.
• Meanwhile, rinse and drain beans; add to pot with macaroni.
• Simmer 8 minutes or until macaroni is tender.

PANERA'S KALE SOUP WITH KIELBASA AND BEANS

Steps:

• Heat olive oil in a large soup pot over medium heat.
• Add kielbasa and cook until browned well all over, about 5 minutes.
• Remove to a bowl.
• Add onion and celery to pot and cook until soft, about 5-6 minutes.
• Add garlic and cook for 1 minute.
• Return kielbasa to pt and add broth, water, and kale.
• Bring to boil over high heat and then reduce heat to medium-low.
• Cover and simmer until kale begins to wilt,about 10 minutes.
• Stir in potatoes, paprika, hot sauce, and salt.
• Simmer, covered until potatoes and kale are tender, about 20 minutes.
• Add beans and cook until just heated through, about 5 minutes.