Spicy Kielbasa Soup
Cooking Steps
1. Melt coconut oil/butter/ghee in a soup pot over medium high heat.
2. Add Kielbasa, garlic, onion, fresh jalapeno (if using) and spices and saute until Kielbasa is browned.
3. Add tomatoes with liquid, chicken bone broth/stock and dried jalapeno (if using). Bring to a soft boil, reduce heat and simmer for ten minutes.
4. Add coconut milk and greens, continuing to simmer just until greens are wilted. If you used a dried jalapeno, remove it and discard or chop and add back to soup. Check for seasoning and serve.
Makes 2-3 servings, depending on serving size.
Notes:
I tend to like my soups fairly chunky, but if you find it too chunky for your taste along the way, simply add more broth/stock. You can of course adjust the spices/seasonings to fit your own taste as well, whether or not you choose to add more broth/stock.
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Serves 3
20 minutes
This is a Non-Dairy Recipe
Ingredients
- 1/2 12 oz pkg Kielbasa, sliced (I used Trader Joe’s antibiotic-free turkey kielbasa)
- 1/2 small to med onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno or your favorite hot pepper, fresh or dried (optional)
- 2 Tbsp coconut oil/butter/ghee
- 1 15 oz can diced tomatoes plus liquid (or 1 pint home-canned)
- 2 cups of your favorite fresh greens, torn into bite-sized pieces (I used Trader Joe’s organic mix of spinach, kale and chard)
- 2 cups chicken bone broth/stock
- 1/2 cup canned coconut milk (full fat)
- 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, salt and pepper to taste
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One Response to “Spicy Kielbasa Soup”
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Sorry, I forgot to specify that if I use a dried jalapeno, I throw it in whole initially (you could chop it if you plan on leaving it in), and if I use a fresh one, I chop it before adding it!