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

Active: 30 min Total: 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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)

Nutrition Facts

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Prep

  1. Garlic / Onions / Kielbasa - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Potatoes - Prep as directed.
  3. Beans - Drain and rinse.

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Make

  1. 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.
  2. 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.
  3. 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.)
  4. Stir in beans until heated through, 2 to 3 minutes.
  5. Stir in vinegar and season soup with some salt and pepper. Add additional vinegar if you’d like the soup more tangy.
  6. Serve soup with sour cream on top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (44)
Gluten-free (1)
Paleo (3)
Vegetarian (12)

Most Helpful

Top favorite, even the kids gobbled it up, thinking the cabbage were noodles, ha! We doubled the seasoning and did add some extra apple cider vinegar. So yummy.

By: Kristine
Posted: Nov 07, 2020
Diet: Original
1 Helpful

32 reviews

My kids ate it, that’s a win. A tad spicy for the little ones. I might try with a Tofurkey sausage next time and no red pepper flakes. Definitely worth a try.

By: Shaun
Posted: Mar 23, 2022
Diet: Vegetarian
0 Helpful

Love this. Very similar to a soup we had in Slovenia. Loves the tanginess of the vinegar.

By: Jennifer
Posted: Feb 13, 2022
Diet: Original
0 Helpful

Another reviewer suggested lager with the stock, so we did that. Saved us opening a new box of stock and turned out well.

By: Jennifer
Posted: Oct 26, 2021
Diet: Vegetarian
0 Helpful

This soup is out of this world great! So impressed with the flavors

By: Sharon
Posted: Jan 28, 2021
Diet: Original
0 Helpful

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!)

By: Delaney
Posted: Dec 28, 2020
Diet: Vegetarian
0 Helpful

So delicious! I used the Tofurkey Italian Sausage which is my favorite vegan sausage. So good in pastas and soups.

By: Amanda
Posted: Nov 14, 2020
Diet: Vegetarian
0 Helpful