Kielbasa, Potato, and Cabbage Soup
with white beans / sour cream
Rustic, comforting, and so simple to make, this soup is great for a busy weeknight. Don't skip the apple cider vinegar (and add more to taste). The tangy flavor from the vinegar is what brings everything together.
Smarts #1: Angel hair coleslaw mix will cook down fairly quickly, but regular coleslaw mix or hand-sliced cabbage will take slightly longer. Be sure the cabbage is very tender and silky before continuing with the rest of the recipe.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Ingredients
- Garlic - 4 cloves, chopped
- Onions, medium - 1, diced
- Kielbasa - 8 oz, chopped (sub any type of pre-cooked or smoked sausage)
- Potatoes, Yukon gold - 10 oz, cubed (sub Russet potatoes)
- Beans, navy or cannellini (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Paprika, smoked - 1 tsp (sub regular paprika)
- Oregano, dried - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Coleslaw mix - 10 oz (look for angel hair / thin-sliced coleslaw; sub finely shredded cabbage)
- Stock, any type - 5 cups
- Vinegar, apple cider - 1 Tbsp
- Sour cream (opt) - for serving (sub plain or Greek yogurt)
Nutrition Facts
Prep
- Garlic / Onions / Kielbasa - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Potatoes - Prep as directed.
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven or stockpot with oil over medium-high heat. Add onions and kielbasa and saute until onions are very tender and kielbasa is starting to brown, 8 to 10 minutes.
- Stir in paprika, oregano, red pepper flakes (if using), garlic, and coleslaw mix. Saute until cabbage is very soft and silky, another 6 to 10 minutes.
- Add stock and potatoes and cover with a lid. Simmer until potatoes are tender, ~20 minutes. (Be sure to keep the pot covered so the soup doesn't reduce down too much as everything cooks.)
- Stir in beans until heated through, 2 to 3 minutes.
- Stir in vinegar and season soup with some salt and pepper. Add additional vinegar if you’d like the soup more tangy.
- Serve soup with sour cream on top. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
I liked this better than I thought! I doubled the spices and next time would add in a nice German beer in place of some of the stock :)
1 Helpful29 reviews
Delicious! The cabbage was a surprise favorite. Left out the beans to cut down on the carbs. (We’ve made this about three times now, so good for the freezer too!)
0 HelpfulSo delicious! I used the Tofurkey Italian Sausage which is my favorite vegan sausage. So good in pastas and soups.
0 HelpfulThis was yummy, but both of the last 2 CS recipes I’ve made involving Soyrizo have scorched the bottom of my pot. It should probably cook for less time or at a lower temperature.
0 HelpfulYum! My husband and I loved this. The kids were less convinced. Also, just realized after reading another review that I forgot the beans. Oops.
0 Helpful