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It’s that time of year (Fall and Winter season) when soup just seems to be oh so good and comforting. Then again, I like soup anytime of the year. I grew up in Michigan and Detroit had/has a large population of Polish people. Some of the ingredients in their cooking had an influence in some of the dishes I ate. Kielbasa and cabbage definitely had a big part. So, I guess I want to play a little homage to some old memories. This soup is hearty, filling and delicious. I hope you like it.
Kielbasa Sausage White Bean Cabbage Soup
Ingredients
- Olive Oil
- 1 Onion, chopped
- 3 Carrots, chopped
- 2 stalks of Celery, chopped
- 1 Red Pepper, chopped
- Salt (sparingly) & Pepper
- 3 cloves Garlic
- ½ Green Cabbage, rough chopped
- 2 lbs of Kielbasa, sliced (not to thick or thin)
- 2 Tbsp Flour
- 1 Tbsp + 1 tsp Paprika
- 1 Bay Leaf
- ½ tsp crushed Fennel seeds
- 8 cups Chicken Broth, or more if needed
- 1 can Fire Roasted Tomatoes
- ½ can (3oz) Tomato Paste
- 2 (maybe 3) cans White Beans
- 2 Tbsp Parsley, chopped, + extra for garnish
Directions
- In a Dutch oven, on medium high heat add in the kielbasa and cook until beginning to brown. Remove. Then add in about 1-2 Tbsp olive oil, heat up and then add the onions and cook until just beginning to get soft. Add the carrots and celery and cook until the veggies are soft but still have a little bite to it. Add in the garlic and cook until aromatic.
- Add in the flour and stir until the veggies are coated. Cook until the rawness of the flour is cooked out. Add in the chicken broth, tomato paste, tomatoes, bay leaf, paprika, and fennel and bring it to a soft boil. Add in the kielbasa, cabbage and beans and continue to cook until the cabbage is soft and the beans are heated through. Just before serving add in the parsley and stir.
Garnish with Parsley and a good crusty bread.
Enjoy ☺ gathering around the table
