Sausage and Vegetable Stew

My family really loves to eat soup, but here in Phoenix it is usually too hot to make it. I really try to take advantage of the winter months to make enough soup to satisfy us. I recently picked up the new Food Network magazine because it said in bold letters on the front that it was an issue that included a lot of light recipes. As you can tell, I try to make healthy recipes for the most part. This soup is healthy and hearty. We really liked it, but the only thing I would do different next time is use turkey Italian sausage in lieu of turkey kielbasa.

Source: Food Network Magazine Feb/March 2009

Ingredients:
3 tbsp EVOO ( I used 1 tbsp)
1 large red onion
4 cloves garlic, smashed
1 tbsp paprika (I used sweet Hungarian paprika)
salt and pepper
3 tbsp all purpose flour
6 oz kielbasa, cut into small chunks ( I used turkey kielbasa)
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into chunks ( I omitted)
6-8 small red or new potatoes, quartered
1 tbsp cider vinegar (I omitted)
1/2 c fresh parsley, chopped ( I omitted)
3/4 c. sour cream ( I omitted)

Directions:
Heat the oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic;cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 tsp salt;
cook until oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups of water ( I used chicken broth). Add the kielbasa and vegetables.
Bring the soup to a boil, then reduce to a simmer; cover and cook until the veggies are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
Serve with parsley and sour cream, if desired.

Serves 4