As fall begins with its cool crisp air and the musty smells of fallen leaves and smoky outdoor campfires going in the backyard, I always crave a wonderful brothy soup full of good things.
This soup offers it all; it’s broth is laden with the rich spicy flavor of turkey kielbasa, and a bevy of autumn harvest vegetables like carrots, cabbage and spinach. The broth is bumped up in health benefits as well and colored fall-like with beautiful tinges of golden turmeric and curry powder.
The overall flavor is amazing as well as good for you. This pot makes a large portion for a crowd but also freezes incredibly well for a no-fuss reheat later on in fall or winter when you want to pull it out, thaw it and warm it up some chilly night when hot soup with its soothing ways will warm up even the coldest toes and fingers.
Autumn Harvest Soup
1 T olive oil
3 stalks celery, chopped
1 cup julienned carrots
1 large onion, chopped
1 pound turkey kielbasa
3-4 garlic cloves, minced
2 cans fire roasted tomatoes (14.5 oz)
3 boxes chicken or vegetable broth (12 cups)
about 1/2 head green cabbage, chopped into 1 inch pieces
4-6 c. baby spinach
1 T. curry powder
1 T. turmeric
1 t. cumin
2 (15 oz) cans great northern beans, drained and rinxed
1 T. kosher salt (Morton)
1 t black pepper
Optional: fresh chopped parsley and chives
In large heavy bottomed pan, drizzle olive oil and turn burner to medium-high
Add in trinity of onion, carrot and celery and saute about 5 minutes or until onion is becoming transluscent.
Add kielbasa and saute until it begins to brown, about5 minutes more.
Add chopped garlic and stir for one more minute.
Add in fire roasted tomatoes, broth, cabbage, curry powder, turmeric and cumin along with the salt and pepper
Simmer for 30 minutes
Add in spinach and beans and simmer for 5 minutes
Serve with crusty warm bread and garnish with parsley and chives