There are those days that you just need some soup. I especially need it after I over indulge, as in, the day after Thanksgiving. And something packed with vegetables is usually a winner. I made a wonderful soup for my husband’s family the Friday after Thanksgiving because we all wanted something light. This warming winter soup has now become a favorite with the entire family.
One of my nieces wasn’t feeling so good and she is a vegetarian so I came up with this vegetable soup for her. Its very similar to a soup I found in the Williams Sonoma recipe file. I made kielbasa on the side to add to the soup for those of us who are carnivores. Here’s what you will need:
1 Tbsp. butter
1 red pepper, chopped
1 yellow onion, chopped
1/2 butternut squash, peeled and cubed
2 cans white beans, rinsed
64 oz. chicken or vegetable stock
1 bunch kale or Swiss chard, coarsely chopped
1 Polska Kielbasa (optional)
Heat butter in a stock pot or Dutch oven over medium high heat. Add the pepper and onion and sauté until soft and fragrant (about 2-3 minutes). Add squash and sauté until softened. Salt and pepper to taste. Add chicken stock and beans and bring to a boil. Turn down to a simmer for 30 minutes. Remove from heat and add kale. Brown kielbasa and slice. Serve. Yum!
