I owe this one to my sister-in-law Charlotte, who passed it on to my wife, along with a "mess" of collard greens. It's a new way, at least to us, to eat healthy garden greens of any "color", so to speak!
We already enjoy turkey kielbasa fixed in a variety of ways, but I always wondered if the tube-meat couldn't be enjoyed in a healthier way, rather than with potatoes and Velveetta cheese! Turns out, there is.
Most recipes say to cut up the kielbasa and dump it into the total mixture right up front, but I just can't eat it without browning it a little in some olive oil and garlic. Do what you want...it'll all be fine either way.
So, cut up the kielbasa along with the following (feel free to add your favorite soup vegetable):
- at least 4 cups of greens (kale, mustard, collard, spinach, etc.); trimmed, washed, and chopped
- 1 onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 2 garlic cloves minced (if you brown your meat with garlic just do 1)
- 3 cups reduced-sodium chicken broth of stock
- 1 15-1/2-oz. can of kidney beans* rinsed
- 1 15-1/2-oz. can of great northern beans* rinsed
- 1 14-1/2-oz. can of diced tomatoes
- 1/2 cup dry wine or water (or half and half)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Combine everything in a 5 to 6 quart slow cooker. Cover and cook until vegetables are tender, which is usually 4 to 5 hours on high, or 8 to 10 on the low setting.
*You can use any type and mixture of beans you prefer (except pork'n beans) for this soup.
This soup is found all over the Internet, and any recipe will make your "greens" tasty. It's a very hearty soup and it will warm your insides on the coldest day, for about 160 calories per cup.
The broth is about all the salt you will need, but the soup can be spiced up to taste.
One final note...if it seems too healthy for you, then add some cornbread...as did I!