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Kielbasa Vegetable Quinoa Soup

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1 pound kielbasa, sliced 1/2" thick
2 Tbsp olive oil, plus a bit
2 c chopped onion
2 large cloves garlic, minced
2 large carrots, sliced
4 large stalks celery, sliced
2 c water
2 c chicken stock
2 c beef stock
2 Tbsp Italian seasoning
1/4 c uncooked quinoa, rinsed
10 oz package frozen spinach, thawed
salt and pepper to taste

Brown sliced kielbasa over medium-low heat in a skillet wet with olive oil. Meanwhile, heat 2 Tbsp olive oil in a 6-quart stock pot and sautee onions, garlic and celery over medium-low heat until onions start to turn translucent, about 5 minutes.

Add remaining ingredients to stock pot and bring to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 20 minutes.

Yields about 2 1/2 quarts.

This recipe last updated: 7 July 2019

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Last updated 27 April 2020.
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