"Hunger is the best sauce in the world."--Cervantes

Kielbasa Soup and Rice Recipe

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This recipe for Kielbasa Soup and Rice, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Monday, April 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, peeled and inced
1 cup celery, chopped
1 tsp. oregano
1 cup chicken broth
1 cup water
1 14-1/2 oz. can diced tomatoes
1/2# turkey kielbasa cut into 1/2-inch slices.
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/3 tsp. white pepper
1/4 cup dried parsley
RICE:
1 cup chicken broth
1/3 cup water
2/3 cups brown rice
1/2 tsp. dried oregano
1/2 tsp. salt.

Directions:
Directions:
SOUP:
In large, heavy pot heat 2 tsp. olive oil. Put in onion, garlic and celery and cook, covered, 5 minutes.
Stir in 1/2 tsp. oregano and cook 1 minute.
Add broth, water and undrained tomatoes. Bring to a boil, then simmer 25 minutes.
Stir in kielbasa and remaining oregano, Worchestershire, Tabasco and white pepper. Simmer, uncovered, 10 minutes.
RICE:
In saucepan combine brother, water, rice, oregano and salt. Bring to boil, cover and reduce heat to simmer. Coook 20 minutes, remove from heat and set aside for 5 minutes.
Spoon rice into serving bowls. Ladle soup over and top with parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
We often double recipe and save for a 2nd or 3rd go-aroud. We enjoy making soup together. We enjoy soup and sandwich for lunch, and find homemade soups are cheaper, tastier and much lower in salt.

 

 

 

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