Turkey Kielbasa Soup for Two

Cook’s notes: A simple soup with German flavors (kielbasa and cabbage) for the fall season. I’m learning to make soup without making 6 gallons at once. To keep this as a small batch of soup, you don’t use the full amount of the ingredients. Adapted from Pamela Anderson’s How to Cook Without a Book. The formula is 8 oz meat, 8 oz vegetables, 2 cups broth, at least 1/2 cup diced tomatoes, and 8 oz potatoes.

1 shallot, minced
14 oz package turkey kielbasa (fully cooked), sliced into coins: measure out 8 oz and reserve the rest for another use
Half of a 16 oz package shredded coleslaw: 8 oz total
2 cups low sodium chicken broth (half of a 1 quart box)
Half of a 15 oz can fire-roasted tomatoes with garlic
8 oz peeled and diced potatoes (I started with 2 medium potatoes and used a kitchen scale to measure out 8 oz; reserve the rest for another use)

Lightly coat a small pot with cooking spray. Over medium heat, sauté the shallot and sliced kielbasa until the shallot softens and the kielbasa is browned.

Add the remaining ingredients to the pot, bring to a simmer, and cook for about 20 minutes until the potato is fork-tender and the cabbage is wilted.

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