So I stirred this soup up in a low point in my life. I WAS CRAVING TOM YUM/PHO/RAMEN at the exact time. I don’t have access to a lot of the ingredients that are required in the delicious Asian soups, so I made an “Asian inspired” soup. What is that quote? Improvising is the mother of all inventions? Or did i just make that up??
So, I started with what I have learned is the “Holy Trinity.” Yes, yes, there is great debate on what “The Holy Trinity” is. If you are in NOLA, it is onions, celery, and red pepper. In my house, my “Holy Trinity” is celery, carrots, and onions. (I prefer to eat my red peppers raw and like an apple.) I sautéed the onion, celery, and carrots in a stock pot over medium heat for a good 20-30 minutes until they were soft and browning. I have learned something that I will share: THERE IS FLAVOR IN THE BROWN! To get that flavor, go LOW AND SLOW!
Next, add your thinly sliced garlic, grated ginger, and your sliced mushrooms. Stir those in, and let the AMAZING SMELLS fill your house!! While everything is becoming friends, slice and sauté your kielbasa. Take the kielbasa out of the pan, and add your sliced Brussel sprouts. I like to cook the sprouts in the grease rendered from the kielbasa. If you don’t like that idea, don’t do it! Whatever you please, my dear. After about 30 minutes of everything sautéing, add your beef broth, your kielbasa, and the Brussel sprouts. Let everything simmer together for 30 minutes, and you're ready. You can garnish this amazing soup with a boiled egg, kale, cilantro, lime, or anything you think would taste amazing! I garnished it with everything I listed along with some Buckin’ Bacon! Enjoy!
- 4 Large Carrots
- 4 Stalks of Celery
- 2 Yellow Onions
- 3 Cloves of Garlic
- 2 Cups of Sliced Button Mushrooms
- 3 Inches of Ginger
- 1 Package Pederson's Kielbasa
- 1 Cup of Brussel Sprouts
- 2 Packages of Western Grassfed Beef Bone Broth
- Salt & Pepper
- Chop & sauté onions, celery, and carrots in a covered stock pot. Sauté for about 20 minutes low & slow, stirring occasionally.
- Add garlic, ginger, and mushrooms. Sauté for another 20 minutes low & slow.
- Meanwhile, slice kielbasa, and sauté in a skillet over medium heat until warmed & crispy. Remove from pan and set aside.
- Sauté Brussel sprouts in the skillet used to warm the kielbasa.
- Add broth, kielbasa, and Brussel sprouts to the stock pot. Allow to simmer for at least 30 minutes.
- Garnish with kale, lime, cilantro, boiled eggs, and/or Buckin' Bacon.
- Add salt & pepper to taste.