Can we all take a second to appreciate the treasure trove of recipes Sidetracked Sarah is bringing to the internet this month? What a fantastic idea! I’m completely honored to be able to join in on the fun with a recipe of my own.
I’m Hannah Scott, and I’m a lifestyle blogger over at The Ever Eclectic. Even though I cook at home nearly every day, I don’t typically post recipes on my own blog. For one thing, it’s hard to beat those gooey fudge brownies I shared last fall. (When you’ve already discovered the best recipe in the world, how can you top it?) It’s also extremely difficult to take beautifully styled food photos when your stomach is rumbling and your husband is hovering in the kitchen and looking at his watch. Food blogger spouses, you have my respect.
That being said, I do love experimenting with flavor combinations and interesting ingredients. By adding a little of this and a little of that, I’ve come up with some really tasty dishes…..and my fair share of duds as well. This soup is a result of one such experiment (and I think it falls on the tasty end of the spectrum!)
I’ve been roasting kielbasa and peppers together at least once a week since my husband–a man with an unfortunately particular palate– declared it to be his favorite. That got me thinking about how those flavors would work in soup form. What if we threw in some tomatoes? And beans! Everybody likes beans. And tons of garlic, because yes.
Thus, Zesty Kielbasa Soup was born. The ingredients are tame enough that you probably have nearly everything on hand already, but it’s just different enough from your traditional soup flavors to keep things……well, zesty!
Zesty Kielbasa Soup Recipe for the Slow Cooker
Ingredients
- 1 lb. kielbasa sausage
- 2 cans diced tomatoes
- 1 can white beans
- 6 oz. banana peppers
- 32 oz. chicken broth
- 4 tsp. minced garlic
- 1 medium yellow onion
- 4 oz. spinach leaves
- 1 tbsp. Italian seasoning
- salt and pepper to taste
- 1 tbsp oil
Instructions
- Slice the kielbasa into little coins, about 1/4 inch thick. You can leave it this size, or cut each coin in half. I typically go with the halves, because it gives the impression of more meat. (More meat=happier husband=wife win!)
- Heat oil (I used olive) in a skillet on medium heat and saute the kielbasa until golden brown. Set aside.
- Chop the spinach leaves as finely as you prefer. I try not to have any long pieces that could potentially drape themselves over the spoon and turn off any picky eaters. Also, don't be alarmed if this seems like an awful lot of spinach. I promise it will cook down!
- Chop your onion into small pieces.....or do what I do and stick it in the blender! It takes about 2.5 seconds, and leaves no large chunks.
- Place all ingredients, including kielbasa into your crock pot on high. Give it a good stir, then go pamper yourself while it cooks. Mani/pedi, long walk, bubble bath.....whatever speaks to you at the moment. If anyone asks you what you're doing, just tell them that it's part of the recipe, and recipes are law!! You can direct them to my blog with any questions. 🙂
- After approximately four hours, your Zesty Kielbasa Soup will be ready to go. Serve with a side of crusty bread and a salad, and dinner is complete. Just don't chip that new manicure of yours while you set the table!
Nutrition
Hannah Scott is a creative spirit with a passion for bright colors, singing loudly, and parks with lots of trees. She lives in Cincinnati with her husband, and can typically be found with an iced coffee in one hand and a notebook in the other.
Hannah Scott is a creative spirit with a passion for bright colors, singing loudly, and parks with lots of trees. She lives in Cincinnati with her husband, and can typically be found with an iced coffee in one hand and a notebook in the other.
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