Winter Vegetable Kielbasa Stew
Warm up on chilly nights with this hearty Winter Vegetable Kielbasa Stew, a comforting celebration of seasonal produce and smoky sausage goodness. Packed with nutrient-rich ingredients like tender kale, vibrant butternut squash, and Yukon gold potatoes, this flavorful stew offers a perfect balance of earthy vegetables and richly spiced kielbasa. The slow simmering process allows the dried rosemary, thyme, and paprika to infuse the broth, creating a deeply aromatic base that’s both satisfying and nourishing. With just 20 minutes of prep and easy one-pot cooking, this stew is perfect for family dinners or meal prepping during colder months. Serve it steaming hot, garnished with fresh parsley, alongside crusty bread for dipping to complete this ultimate winter comfort dish. Keywords: winter vegetable stew, kielbasa stew recipe, hearty winter soup, easy one-pot dinner, cozy comfort food.
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Recipe Information
Ingredients
- 12 ounces kielbasa sausage, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 stalks celery stalks, chopped
- 4 medium Yukon gold potatoes, cut into 1-inch chunks
- 2 cups butternut squash, peeled, seeded, and cubed
- 4 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 cups kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 tablespoon of olive oil and the sliced kielbasa. Cook until the sausage is browned on both sides, about 5 minutes. Remove the kielbasa with a slotted spoon and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the carrots, parsnips, celery, potatoes, and butternut squash to the pot. Stir to coat the vegetables in the onion and garlic mixture.
Pour in the chicken or vegetable broth and the diced tomatoes with their juices. Stir well to combine.
Add the dried thyme, dried rosemary, paprika, bay leaf, salt, and black pepper. Stir, then bring the stew to a simmer over medium-high heat.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for about 35 minutes, or until the vegetables are tender.
Stir in the chopped kale and browned kielbasa. Cover and simmer for another 5 minutes until the kale is wilted and the sausage is heated through.
Taste the stew and adjust seasonings as needed. Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 9532 mg | 414% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 58.9 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 7642 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
