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Kielbasa and Kale Soup Print Recipe

• 1 container TJ's Organic Low Sodium Chicken Broth
• 1 cup water
• 1 container TJ's Mirepoix
• 1/2 teaspoon TJ's Spices of the World, Oregano
• 1 teaspoon TJ's Spice of the World, Garlic Powder
• 1/2 teaspoon TJ's Sea Salt
• 1/4 teaspoon TJ's Black Pepper
• 1 tablespoon TJ's Extra Virgin Olive Oil
• 1/2 package TJ's Turkey Kielbasa
• 1 cup TJ's Kale (frozen)
• 1 cup TJ's Organic Red Quinoa, cooked

In a large pot, combine chicken broth, water, mirepoix, oregano, garlic powder, salt and black pepper. Bring to a boil. Reduce heat to low. Simmered covered for approximately 10 minutes or until the vegetables start to become tender. Cut kielbasa into half-inch slices then cut each slice in half. Add olive oil and kielbasa to a skillet. Saute until kielbasa begins to brown. Add kale and kielbasa to soup. Cook uncovered over medium low heat for approximately 10 minutes. Add quinoa and cook for an additional 5 minutes. Enjoy!

Serves: 4 - 6
Cooking Time: 30 Minutes