We are really enjoying all of the new vegetables we are receiving in our CSA share every week from the farm (in this post). With all of the vegetables we are receiving now, I wanted to find a way to preserve some of them for the winter months. I found this soup recipe that I figured would freeze well and give us a few meals out in the future.
This stew is hearty and delicious with a mashed potato base. It will be perfect for the cold winter months, not that I am wishing away summer. Keep this recipe in your back pocket for the future, or make it now on a cooler night with your fresh Swiss Chard and save it for the chilly winter nights.
Kielbasa Swish Chard Stew
6 large potatoes, peeled and cubed
1/4 cup butter
8 cups water
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds Swiss Chard, rinsed, dried and chopped
2/3 pound kielbasa sausage, sliced into ½ inch pieces
Place the potatoes into a large soup pot, over medium heat. Add butter and water, and bring to a boil. Cook the potatoes until fork tender. Reserve the liquid and mash the potatoes in the pan until smooth. Return the potato water to the pot and stir in the salt and pepper to taste. Simmer the potato mixture for 20 minutes.
Next, stir in the fresh swish chard and sausage. Simmer for another 30 minutes.
1) If you don’t have Swiss Chard, you could use kale or spinach
2) For this recipe, I used turkey kielbasa. It was an excellent, low fat, low calorie alternative with all the flavor you would expect from a regular kielbasa.
3) We froze this soup to have a hearty, healthy meal option for the winter months.