RED KIDNEY BEANS AND GRILLED KIELVASIA SOUP

PORTIONS: 6

INGREDIENTS

1 lb. red kidney beans

1 tbsp. vegetable oil

2 minced garlic cloves

1 diced yellow onion

1 large carrot, diced

1 tsp. ground cumin 

1 yellow squash, diced

1 cup butternut squash diced

1 cup cabbage cut in pieces

1 cup leeks cut in thin strips

6 cups chicken broth or water with 2 cubes chicken bouillon without MSG

1 tsp. sea salt

1 tbsp. fresh oregano

¼ tsp. ground pepper

4 oz. kielbasa sausages per person cut in rounds

2 tbsp. chopped parsley

METHOD

Place the beans with plenty water in a large pot. Leave the beans soaking overnight.

Next day, strain the beans and add the chicken broth or water with chicken bouillon. Bring the liquid to a boil. Cover the pot. Lower the heat and cook the beans for about 1 hour until soft.

Heat up the oil in another large pot and sauté garlic and onions together. Add cumin, the vegetables and make them sweat.

Add sea salt, fresh oregano and pepper.

Add the beans with the liquid and bring it to a boil again. Lower the heat and let it simmer for 10 minutes.

Cook the sausages rounds on top a stove griddle.

Serve the soup with the sausages round on top and chopped parsley.