Kielbasa Kale And Barley Soup Recipes

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.

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.

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.

KIELBSA SAUSAGE AND KALE SOUP

Steps:

• Add chicken broth, butter, potatoes and carrots into a large soup pot, stir and bring to a boil. Continue cooking on a low boil until a fork easily goes through the potatoes, about 20 minutes.
• Remove half of the potatoes/carrots from the pot and set aside for later. Use an immersion blender and blend the broth with remaining potatoes, carrots that are in the pot until creamy.
• Add sausage, kale, salt and pepper to pot, stir to combine.
• Bring to a boil and then simmer for 20 minutes. Add remaining potatoes and carrots back into the pot and stir. Serve and enjoy!

KIELBASA KALE STEW

Steps:

• Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
• Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

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.

EASY PORTUGUESE KALE SOUP

Steps:

• Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
• Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.