Goodbye leafy green salads — and hello soul-warming soups! Folks, the temperature in Atlanta has started to occasionally dip below 60 degrees, which means that a few weeks ago, I made my first soup of the season.
Although I will still be eating the occasional dinner salad throughout fall and winter, some evenings cold, leafy greens covered with a can of tuna just don't cut it. I need a hot bowl of homemade soup.
A few years ago, I stumbled across a bean, green and turkey kielbasa stew recipe in Real Simple Magazine that has become one of my go-to healthy dinners for chilly nights. It's pretty easy to whip up and will last at least a few days. Enjoy, and of course, if you have questions, just let me know.
1 tablespoon of olive oil
1 package of turkey kielbasa, cut into 1/4 inch thick medallions
2 cloves of garlic, diced
1/2 of a large onion, diced
1 can of white beans, drained
1 can of red kidney beans, drained
1 box of chicken broth
1 can of petite diced tomatoes, undrained
1 bag of cut, washed collards or kale
Tabasco Sauce, salt and pepper (for flavor)
- Heat the oil in a large soup pot over medium heat. Add the kielbasa and cook, without stirring, until browned (about 3 minutes). Turn pieces over and add the garlic and onion and cook for another 2 to 3 minutes.
- Add the beans, tomatoes (with liquid) and box of broth to the kielbasa, onion and garlic. For a thicker stew, add less liquid. For more of a soup, supplement the chicken broth with water.
- Add as much of the bag of greens to the pot as you like (I usually add a whole bag of Trader Joe's fresh collards, because I love greens), and stir the contents to combine. Add Tabasco, salt and pepper to suit your taste.
- Cover the pot with a lid, and leave on low heat for about 15 minutes to let the flavors blend (if it starts to boil, turn the heat down). Of course, the longer you can let the stew cook, the better, since it allows the flavors to meld. I'll usually let a pot simmer for at least a few hours before eating the stew.
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