I needed some fall food today! This reminds me a lot of the Olive Garden soup recipe I recreated here, with my own touches of course, the Olive Garden Zuppa Toscana I posted here a while ago.
3 Hillshire Turkey Polska Kielbasa's
1T extra virgin olive oil
2/3c red, green, yellow sweet peppers
1/4 lg yellow onion
1 stalk of very dark green celery w/o hearts
3 carrots
3/4# baby Yukon Gold potatoes
1T chicken soup base paste
1T Rosemary Seasoning - posted here previously1c light sour cream
Slice the Kielbasa in quarters, lengthwise then cut in pieces. Chop 1/4 of the onion. Slice-chop the peppers, celery and carrots. Combine all in heavy 4 quart pot. Sauté in olive oil, stirring for about 5 minutes. Cover and simmer on low in a little water, about 45 minutes. Add chopped potatoes, remaining chopped onion, soup base and Rosemary Seasoning. Simmer another 15 minutes until potatoes are done. Turn off heat, cool 5 minutes. Add sour cream, stir and serve. . .Lin
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