Saturday, September 22, 2007

Kielbasa and Chard Summer Soup

Soups are a great lunch item for bringing to work. They can be made in large batches ahead of time. They freeze and reheat well, and they can be made with almost anything you have in your refrigerator. This soup was a marriage of farmer's market veggies and frozen Costco kielbasa. It was slightly spicy, rich from the sausage and brothy enough to not feel heavy on a late summer afternoon.

Kielbasa and Chard Summer Soup
-3 kielbasa, diced
-1 large bunch dino chard, chopped
-4 hot peppers, de-seeded and minced
-4 cans chicken broth
-2 cans water
-1 onion

Sautee the onions in a bit of olive oil and season with pepper until beginning to soften. Add peppers and the kielbasa, broth and water and bring to a boil. Add chard and reduce heat. Simmer until veggies are tender.

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