KIELBASA SOUP! One of the easiest soups I’ve ever prepared. Using canned soup, veggies from the fridge, and Kielbasa. It’s tasty, filling, and satisfying! It’s great for those brrrrry cold stormy or wintry nights when you don’t feel like spending hours in the kitchen. Serve it up with some crusty bread and you’ve got an awesome meal. Give this a try, won’t you…..
1 Onion, chopped
2 Tbsp. Vegetable oil
4 stalk Celery, fibers removed and sliced (use however much you’d like)
4 Carrots, sliced (I just used baby carrots, use however much you’d like)
4 – 6 medium Potatoes, peeled and cubed (I just used canned potatoes)
1/2 tsp. Salt, to taste
1/2 tsp. Black pepper
1/2 tsp. Garlic powder
1/2 tsp. Accent
6 cups water
2 lbs. Kielbasa, sliced thin
2 (11.5 oz.) cans Bean with bacon soup (I used Campbell’s)
If you’ve noticed in the picture above to the right, I’ve improvised and went even easier with the preparing of this soup by using canned potatoes and baby carrots. Cut up the celery, carrots, onions, and potatoes.
In a large dutch oven or 6-qt. stock pot; heat the vegetable oil on MEDIUM HIGH heat. Add the onions, saute them for about 2 minutes. Add the other vegetables. Stir to combine well. NOTE: If you’re using canned potatoes (I used 2 cans), add them when you add the soups and kielbasa.
Add the seasonings and the water, stir to combine well. Bring this up to a boil, cover and reduce heat to MEDIUM. Allow to cook for about 15 minutes, or until potatoes and carrots are tender.
Once the vegetables are tender, add in the cans of soup, (potatoes, IF using canned) and the Kielbasa sausage. Stir to combine well. Taste and adjust seasonings. Be careful when adding salt because Kielbasa has a lot of sodium already, and although you may think the broth is somewhat lacking in salt, when you eat it with the sausage, it’ll end up salty, so be careful! Bring it back up to a boil, and allow to cook for about 5 minutes.
Serve it up with some crusty bread, ENJOY!