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 & browned. 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. Enjoy!