Another Shedd family favorite all winter!
Ingredients:
-4 packages of Kielbasa links, cut up into nickel shapes.
-1 sweet red pepper, ground up.
-8 shallots, chopped up.
-1/2 stick butter
-1 bag of Kale
-6 ( 32 ounce boxes) of Beef or Vegetable Broth
-4 cans white northern beans, mashed up! **This is the important to a good soup with beans. When you mash the beans you give the soup that “restaurant” quality that makes the soup thicker. I learned that trick years ago from a restaurant cook!**
-6 cups frozen or drained sweet corn.
-1/2 teaspoon cayenne pepper
-1/4 teaspoon black pepper
-2 boxes orzo pasta
-Fresh Parmesan cheese
Directions:
-In a large pot, sauté the red pepper and shallots in the butter.
-Pour into the pot the broth, mashed beans, corn, and both peppers. Bring to a boil then simmer.
-Sauté the kielbasa then just set aside.
-Cook up the orzo then set aside.
The key to serving this soup is this: place the cooked orzo in each individual bowl. Pour the Broth on top. Then, add the kielbasa to each bowl, some kale and top with Parmesan cheese.
**What is crucial for any soup with sausage is to NOT put the sausage in with the Broth! The Broth will pull the salt out of the sausage, leaving your Soup too bland. You must keep the ingredients in separate bowls and put together as you serve your family or guests.**
Article Written by: Alyson Shedd
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