This time of year is all about soup! I like a chunky hearty soup and this Red Cabbage Kielbasa White Bean Soup is all that and more!
The star of this soup is the Aunt Nellie’s Sweet & Sour Red Cabbage. The flavors along with all the other vegetables, beans and kielbasa pack a delicious flavor that even your kids will love!
This post is sponsored by Aunt Nellie’s
Red Cabbage Kielbasa White Bean Soup
This soup makes a lot, so it’s perfect for large families, potlucks, or having leftovers to freeze.
Serve it up with a fresh green salad, crusty bread or maybe some homemade croutons. I had a bit of the garlic bread left over from making my Cheesy German Potato Soup last week, so I cut the rest of the bread into bite-sized cubes and toasted them under the broiler. They were perfect with this Red Cabbage Kielbasa White Bean Soup! It really hit the spot!
I’m not sure what I was more excited about… having a warm and hearty soup for dinner, or being able to use my late mother’s soup tureen which really brought out the beautiful color of the soup.
I believe in using your most cherished dishes. I know my mother was loving it too. She was the master of making a good soup and every one of them, she always added some sort of bean.
There was nothing more comforting to her on a cold day than a pot of beans. Growing up during the depression I guess will do that to a person.
Who’s ready to pull out their Dutch Oven and make some Red Cabbage Kielbasa White Bean Soup?
- Prep Time: 20 minutes
- Cook Time: 15 to 20 minutes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon curry powder
- 1/4 teaspoon ground pepper
- 8 cups low-sodium chicken stock
- 1 cup vegetable juice
- 1 can (14.5 to 15 ounces) diced tomatoes, undrained
- 2 jars (16 ounces each) Aunt Nellie’s Sweet & Sour Red Cabbage, undrained
- 1/2 to 1 pound kielbasa sausage, cut into bite-size pieces.
- 2 cans (15 ounces each) cannellini (white kidney) beans, drained and rinsed (see note)
- Directions: Makes 10 (approx. 1-1/2 cup) servings
- 1. In Dutch oven, heat olive oil over medium-high heat until hot.
- 2. Add onion. Cook 3 minutes, stirring frequently. Add carrots, celery and garlic. Continue cooking
- about 4 to 5 minutes or until onions are translucent and soft, stirring frequently. Stir in paprika,
- curry powder and pepper.
- 3. Add chicken stock, vegetable juice, diced tomatoes, red cabbage and kielbasa. Bring to boil.
- Reduce heat. Add beans and simmer 10 minutes, or until soup is desired consistency, stirring
- occasionally. Season to taste.
- Note: Other white beans may be substituted for the cannellini beans.
The beauty of this soup is, you can add any vegetable you have in your fridge. If it’s a softer type of vegetable like zucchini or mushrooms, you’ll want to add it later so it doesn’t get mushy. If you’re not a kielbasa fan, you can omit it, but it sure does go well with the Aunt Nellie’s Sweet & Sour Red Cabbage.
And if you are serving a salad along with your soup, save a small bit of the cabbage to place on top for extra flavor and color!
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This post sponsored by Seneca Foods. All ideas, suggestions, and opinions are mine. TCL is not responsible for giveaway outcome or delivery.