Kielbasa and Sweet Potato Soup
with turnips / cabbage
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.
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.
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Ingredients
Kielbasa and Sweet Potato Soup:
- Sweet potatoes - 1 lb , cubed
- Turnips - 12 oz , peeled and cubed
- Garlic - 4 cloves , chopped
- Onions, medium - 1 , diced
- Kielbasa - 8 oz , chopped (sub any type of pre-cooked or smoked sausage)
- 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
Prep
- Sweet potatoes / Turnips / Garlic / Onions / Kielbasa - Prep as directed. Combine sweet potatoes and turnips in one container. Store remaining ingredients in their own containers. (Can be done up to 5 days ahead)
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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, sweet potatoes, and turnips and cover with a lid. Simmer until vegetables 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 vinegar and season soup with some salt and pepper. Add additional vinegar if you’d like the soup more tangy.
- Ladle soup into bowls and enjoy!
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