Kielbasa, Potato, and Cabbage Soup
with white beans / sour cream

Name: Kielbasa, Potato, and Cabbage Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 cloves Garlic, chopped; 1 Onions, medium, diced; 8 oz Kielbasa, chopped (sub any type of pre-cooked or smoked sausage); 10 oz Potatoes, Yukon gold, cubed (sub Russet potatoes); 1 can Beans, navy or cannellini (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Paprika, smoked (sub regular paprika); 1 tsp Oregano, dried; 1/4 tsp Red pepper flakes (opt); 10 oz Coleslaw mix (look for angel hair / thin-sliced coleslaw; sub finely shredded cabbage); 5 cups Stock, any type; 1 Tbsp Vinegar, apple cider; for serving Sour cream (opt) (sub plain or Greek yogurt)

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

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

Metric

Servings:

Kielbasa, Potato, and Cabbage Soup:

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)

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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!

Reviews

Ratings

0 reviews