Posted by: timscooking | January 30, 2010

Sausage and Winter Vegetable Soup

During the winter, I try to make a soup at least once a week. Since we are empty-nesters, we usually end up with two dinners and a lunch out of the recipe, making this a great way to stretch the food budget. It is also easily doubled for a large group.

I originally got this particular recipe from our local newspaper over twenty years ago. This is my latest adaptation.


1 lb. kielbasa or other smoked sausage, cut into 1/2″ chunks

3 T butter or margarine

2 medium onions, coarsely chopped

2 medium leeks (white part only), thinly sliced

1 large clove of garlic, minced

4 carrots, pared and julienned (I use 2 cups pre-shredded in the bag)

6 cups chicken stock

1/3 cup long grain rice, uncooked

6 oz. fresh spinach (I use baby spinach, pre-washed and packaged)

2 small zucchini, sliced

1 cup green beans (fresh- trim and cut into 1″ pieces, frozen – thaw)

28 oz. crushed tomatoes

1 small bunch green onions, chopped

Parmesan Cheese

Melt butter in Dutch oven or soup pot over medium heat, brown kielbasa, remove and pat dry with paper towel and reserve.

Add onions, leaks, carrots and garlic. Saute until onions are clear about 5 minutes. Add chicken stock and bring to a boil. Add rice and reduce heat to simmer. Cover and cook 8 to 10 minutes.

Add green beans, zucchini, and crushed tomatoes to pot. Season with salt and pepper. Cover and simmer for 15 to 20 minutes until vegetables are soft.

Add spinach and reserved kielbasa, cover and simmer for 5 minutes more.

Serve with grated Parmesan and green onions.

Serves 6 – 8



  1. This was awesome! Thanks for making it and having us over to eat it…

  2. It was awesome! Only enough left to take this picture!

  3. Thanks Tim, Frannie brought this in for the council meeting last week, it was awesome…..gonna try it tonight…..keep them coming…..your site is really cool…..

  4. sounds yummy.


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