 |
A comforting,
hearty and tasty soup filled with brightly contrasting flavors
sure to have you and your family/friends going back
for seconds... |
Prep: 15 Mins.
Cook: 30 Mins.
INGREDIENTS
Sauté:
1 lb. Smoked Kielbasa, sliced into 1/4" medallions
2 TB Mazola oil
1/2 white onion, diced
1/2 red bell pepper, diced
2 carrots, scrubbed and sliced into 1/2" rounds
2 stalks celery, diced
2 medium sweet potatoes, peeled and cut into 1" thick
cubes
1 pkg. shredded cabbage
3 garlic cloves, minced
1 TB Italian herb seasoning blend
1/2 tsp ground/dry mustard
1/2 tsp smoked paprika
Broth:
10 cups low-sodium beef broth
1 (14.5 oz can) Italian diced tomatoes, undrained
3 TB ketchup
1 tsp agave
1 TB Worcestershire
1 TB fresh lemon juice
Finish (off heat):
2 TB red wine vinegar
1 TB cold butter
--For Serving:
Pre-cooked hot steamed rice
Garnish:
Fresh basil, julienned
METHOD
Place a large stockpot over medium-high heat with 2 TB oil,
add the sausage and sauté until browned.
Add the remaining 'sauté' ingredients in order listed, stirring with
each addition, and sauté all for a total of 10 minutes.
Add all the 'broth' ingredients in order listed to the
stockpot; stir to combine.
Bring to a boil, reduce heat to medium-low and simmer,
covered, for 15 minutes, or until carrots and sweet potatoes are tender.
Remove stockpot from heat, uncover, and add the 'finishing'
ingredients, stirring until cold butter is incorporated.
To serve, place hot rice in a mound in the middle of each
serving bowl, ladle soup around the rice, and top with freshly julienned basil.
~ Enjoy!
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