Our family loves brussels sprouts. We eat them at almost every holiday meal, and at plenty of regular meals too. I’m thinking my daughter is the only kid in her class who is happy to see brussels sprouts in her lunch bag at school.
This year we happened to have them for dinner on both Christmas Eve (sauteed) and Christmas Day (roasted). And then a few days later, we accidentally ordered 2 lbs more in our Imperfect Produce delivery. So naturally I was looking for a different way to prepare a whole lot of brussels sprouts, and settled on soup.
Kielbasa is commonly paired with cabbage in soups, so why not use brussels sprouts instead? They bring a lot of flavor and texture to the dish, complemented by the subtle smokiness of the kielbasa and smoked paprika. Add some garlic bread and you’ve got the perfect antidote to chilly winter evenings.
2 tbsp olive oil
1 lb kielbasa, sliced into thin rounds
4 carrots, chopped
3 celery ribs, chopped
2 small onions (or 1 large), chopped
3 cloves garlic, minced
2 bay leaves
2 tsp smoked paprika
8 cups low-sodium chicken broth
1 1/2 lbs potatoes, cut into 1/2-inch cubes
2 lbs brussels sprouts, sliced thin
In a large pot over medium-high heat, saute the kielbasa in olive oil until lightly browned. Remove the kielbasa and set aside, leaving the drippings in the pot.
Add the carrots, celery and onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about a minute more. Add bay leaves, smoked paprika, chicken broth and potatoes.
Bring to a boil, then turn down the heat and simmer, covered, for 5 minutes. Add the brussels sprouts, bring to a boil, then cover and simmer for 5 minutes more. Season to taste with salt and pepper, then stir in the reserved kielbasa. Simmer for another minute or so until the kielbasa is hot, then serve.
Pictured: Corning Ware Country Festival P-43-B Petite Pan, Corning Ware Fruit Basket P-43-B Petite Pan