Life is moving fast these days – with travel, work, new projects, unfinished business and posting on Instagram, I’ve had little time to chill aka make extravagant meals. In fact, I’ve been feeling a bit rough around the edges, which always calls for comfort food that I can make in less than fifteen minutes.
In the colder winter months, meaning anything under 72 degrees, I would always ask my mom to make this stew. I finally made it myself the other week, mostly just to keep Evan fed when I was away at conference. Full of herbs, spicy kielbasa and a life-giving broth, the soup is always a winner, especially when served with a rustic, torn-off loaf and Irish butter. P.S. Use organic vegetables and chicken stock in here, tastes way better!
- 1 package spicy kielbasa sausage, sliced
- 1 12-oz can unsalted diced tomatoes
- 1 onion, chopped
- 2 big, peeled carrots, chopped
- 1/2 green cabbage, roughly chopped
- 3 garlic cloves, minced
- 3-5 springs of fresh thyme
- 12 oz of organic, low sodium chicken stock
- Salt and pepper to taste
Grab a heavy bottom pan. Throw in a couple tablespoons olive oil, medium heat. Toss in onions and garlic and cook until wilted – about 5-7 minutes. Throw in carrots, cabbage, tomatoes, chicken stock and thyme. Bring to a boil. Turn to a simmer, cook for 20-25 minutes.
Serve with freshly baked bread and butter.