Soup is the frugal cook’s best friend. It requires only a little meat, some broth, vegetables, onion and a careful hand with spices and herbs to turn simple ingredients into a large, comforting pot that feeds a crowd.
Meat can be costly, but it adds deep flavor and satisfying richness to cold-weather soups. To keep costs down while keeping that meaty depth, use intensely flavored sausages like kielbasa or smoked beef sausage. A useful trick: when you have only a small amount of meat, dice it very finely so a little goes a long way—this ensures a bit of savory meat in every bite without overspending.
Still, small pieces of meat won’t bulk up the soup by themselves. To make the soup more filling and economical, add ingredients that stretch: beans are an excellent base, and I like to include plenty of them. Greens such as spinach or kale add nutrition and color. Carrots, celery and onions give texture and balance. Missing one ingredient won’t ruin the soup; it will simply change the final character. This version reflects what I and my family prefer.
This recipe is my favorite: it’s hearty, quick to assemble, and family-friendly (except for the occasional kid who protests greens). It yields a large batch—enough for more than a few meals. Soup often tastes better the next day and even more developed on day three. If it lasts past a few days, freeze leftovers in microwave-safe, resealable containers for easy reheating later.
Mmmm… soup. It’s nourishing for both the soul and the wallet.
Hearty Kielbasa, Bean, and Vegetable Soup
Rebecca Lindamood
Ingredients
- 8 ounces to 2 pounds of Beef or Polska Kielbasa
- 1 to 2 onions peeled and diced into 1/4-inch pieces
- 1 to 2 carrots peeled and cut into 1/4-inch rounds
- 1 to 2 ribs of celery washed and cut into 1/4-inch pieces
- 3 cloves garlic peeled and sliced or minced
- 1/4 teaspoon crushed red pepper flakes
- 1 quart home canned whole tomatoes in juice or 1 28 ounce can whole tomatoes in juice
- 8 cups chicken broth or stock
- 3 cups of cooked cannellini or Great Northern beans with their liquid or 2 cans, with liquid
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1 pound of spinach you can use chopped frozen spinach or fresh baby spinach leaves
- salt and pepper to taste
- Optional for serving: grated Parmesan or Romano cheese and hot sauce
Instructions
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Cut the kielbasa. For smaller amounts, dice into 1/4 to 1/2-inch pieces so the meat is distributed throughout the soup. For larger quantities, slice into 1/8 to 1/4-inch rounds.
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Heat a large, heavy-bottomed stockpot over medium heat. Add the kielbasa and cook, stirring often, until it releases fat and begins to brown. Remove the kielbasa with a slotted spoon and set it on a rimmed plate or bowl. Pour off all but 1 to 2 tablespoons of the fat from the pot. Return the pot to the heat and add the onions, carrots and celery with a pinch of salt. Cook, stirring frequently, until the onions are translucent, about 8 minutes. Add the garlic and crushed red pepper flakes, stir, and cook another minute.
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Break the whole tomatoes by hand over the pot into bite-sized pieces. Add their juice, the chicken broth, beans with their liquid, bay leaf and thyme. Bring to a boil, then reduce to a simmer. Cook until the carrots and celery are tender, about 10 to 15 minutes. Return the kielbasa to the pot and stir in the spinach (frozen or fresh). Heat just until the spinach is wilted and everything is warmed through.
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Adjust seasoning with salt and pepper and serve hot. Grated Parmesan or Romano and a dash of hot sauce are excellent on top.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the actual ingredients you use and your preferred calculator.
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