Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Sunday, October 28, 2007

Kabanos, Beans and Chard Soup ( or Kielbasa and Greens Soup)

Europa Meat and Provisions, a small polish deli and market, is a Jersey City gem.

It is there that I discovered the world of kielbasa. Little did I know that there were infinite varieties to be had, all homemade right here, just a few minutes walk from my house. Kabonos was the first type I tried and it has since become my favorite. Long and thin, these smoky sausages can just be sliced and eaten as is or added to flavor soups, salads and other dishes.

Tonight I concocted a soup to use up some leftover Rainbow Chard. It turned out to be perfect as the weather started to turn chillier this afternoon, while Izzy (the dragon) and I were out at the local Halloween parade.
This is another incredibly simple thing to whip up, mainly with things you may have around the house.

Recipe: Kabonos, Beans and Chard Soup

1 Large onion, diced
1-2 carrots, sliced
2 stalks celery, sliced
6 small potatoes cut in small chunks
2 cans beans..I used pink
few tablespoons par-cel, minced (parsley will do)
1/2 cup alphabet pasta or stars
2 cups or so of shredded chard
2 cups of chicken or beef broth

1. Sautee onion, carrots, celery til slightly browned.
2. Add potatoes, parcel, then broth plus 5 cups water
3. Simmer til potatoes are almost tender, about 20 minutes.
4. Add pasta and cook 5 minutes more.
5. Add beans and chard, simmer for about 7 minutes more or until greens are tender.
6, Stir in kabanos and season liberally with salt and pepper.

Makes 4 large servings with leftovers

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