Collard Kielbasa Soup Recipes

KIELBASA AND COLLARDS

Steps:

• Cut kielbasa in 2 inch pieces.
• Clean, trim, and chop collards.
• Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.
• Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.
• Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
• Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

KIELBASA SPINACH SOUP

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.

COLLARD-KIELBASA SOUP

Steps:

• Place water and kielbasa into a soup pot, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 30 minutes. Stir in diced potatoes, and simmer 15 to 20 minutes more. Add greens and beans, simmer for 20 minutes longer.
• While the greens and beans are cooking, place a saute pan over medium heat. Stir in the bacon, and cook to melt out some of the fat. Sir in the garlic, onions, and bell pepper; cook until the bacon is almost crisp. Drain off as much grease as you can, and add the mixture to the simmering soup, and cook an additional 15 to 20 minutes. Season to taste with salt and pepper.