SPICY KIELBASA SOUP
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any left over, this soup is fantastic reheated, after flavors have had time to blend. I like to serve steaming bowls with rye bread. -Carol Custer, Clifton Park, New York
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 5 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.
Nutrition Facts : Calories 192 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 1210mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.
KIELBASA SPINACH SOUP
When it comes to meal-in-a-bowl soups, this is one of the best. Collard greens or chopped kale can be used instead of spinach. The hot pepper sauce adds real kick, but it's fine to leave it out and let each person flavor their own serving. -Antoinette Pisicchio, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the broth, spinach and kielbasa in a large saucepan. Bring to a boil. Add beans and macaroni. Reduce heat; simmer, uncovered, for 7-9 minutes or until macaroni is tender. Stir in pepper sauce.
Nutrition Facts : Calories 334 calories, Fat 17g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 1777mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 7g fiber), Protein 16g protein.
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
SPICY KIELBASA SOUP
Hearty and healthy soup great on cold days and to pack for lunch at work or school. Adapted from a recipe published in Light and Tasty magazine Reiman Media Group
Provided by Mike Marek
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice kielbasa and cut into bite-size pieces.
- In a non stick skillet brown kielbasa over medium high heat until browned.
- Put kielbasa into the crockpot or slow cooker.
- Add onion, garlic, celery, green pepper and cabbage to skillet and sauté until tender, about 5 minutes.
- Add tomatoes and deglaze the skillet.
- Add vegetables to the slow cooker.
- Add remaining ingredients and mix together.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 234.4, Fat 1.9, SaturatedFat 0.5, Sodium 599.2, Carbohydrate 41.5, Fiber 13.7, Sugar 8.9, Protein 15.7
SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE
This sweet and spicy garlic kielbasa is rich and smooth with a spicy pop for the tongue! The sauteed herb spaetzle balances the spice just perfectly!
Provided by Kimberly Kace Leetch
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
- Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
- Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
- Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
- Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 42.8 g, Cholesterol 147.7 mg, Fat 31.9 g, Fiber 1.4 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 1819.6 mg, Sugar 12.1 g
SPICY KIELBASA SOUP
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. 'Should you have any left over, this soup is great reheated, after flavors have had time to blend,' writes Carol Custer of Clifton Park, New York. 'I like to serve steaming bowls of it with rye bread.'
Provided by Allrecipes Member
Time 8h15m
Yield 5
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 32.4 g, Cholesterol 30.7 mg, Fat 5 g, Fiber 6.9 g, Protein 17 g, SaturatedFat 1.7 g, Sodium 686.8 mg, Sugar 7 g
SPICY LENTIL AND KIELBASA SOUP
Make and share this Spicy Lentil and Kielbasa Soup recipe from Food.com.
Provided by Abi Fae
Categories Lentil
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice kielbasa into 1 inch pieces. Place them in a crockpot with the broth and lentils.
- Coarsely chop the onion. Dice the jalapeno. Add to the crockpot.
- Add garlic, nutmeg, peppercorns (tying them in cheesecloth makes them easier to find again to remove), and horseradish.
- Cook on low for 5 hours.
- Chop carrots and broccoli and add to soup. Cook another hour.These can be added at the beginning, but I like mine a bit firmer.
- Remove nutmeg and peppercorns. Serve.
Nutrition Facts : Calories 334.9, Fat 21.6, SaturatedFat 7.2, Cholesterol 49.8, Sodium 1298.2, Carbohydrate 19.8, Fiber 6.3, Sugar 5.2, Protein 17.3
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