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Kielbasa Stew
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings:
6
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1
lb
kielbasa
cut into 1/2 inch pieces (see note)
1
onion
diced
1
Tb
butter
4
russet potatoes
peeled & cubed
4
c
beef broth
½
teaspoon
garlic powder
½
teaspoon
salt
½
teaspoon
pepper
1/2
teaspoon
thyme
3/4
teaspoon
parsley
2
c
frozen mixed vegetables
3
Tb
cornstarch
1
c
heavy cream or half & half
Instructions
To begin, sauté the onion and kielbasa together with the butter in a Dutch oven. Cook until the onion are soft and the kielbasa is slightly browned.
Add in all of the ingredients except the cornstarch and cream.
Bring the soup to a boil, reduce the heat to low and let it simmer until the vegetables are cooked, about 10-15 minutes.
Whisk the cornstarch and cream together in a small bowl or right in the measuring cup.
Increase the heat for the soup and bring it back up to a gentle boil.
Stir in the cream mixture. Let it cook one minute to thicken.
Enjoy!
Notes
I use a beef kielbasa to be biblically clean.
See This Recipe:
https://cosmopolitancornbread.com/kielbasa-stew/
Nutrition
Serving:
1
c
|
Calories:
596
kcal
|
Carbohydrates:
43
g
|
Protein:
18
g
|
Fat:
40
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
19
g
|
Trans Fat:
1
g
|
Cholesterol:
106
mg
|
Sodium:
1658
mg
|
Fiber:
6
g
|
Sugar:
7
g
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