Smokey Kielbasa Cabbage Soup
Winter soups need to be hearty, and this Smokey Kielbasa Cabbage Soup fits the bill. The smoked paprika adds a depth of flavor to the soup.
Ingredients
- 1 pound lean turkey kielbasa
- 1 cup diced onion
- ½ cup diced carrot
- ½ cup sliced celery tender bottoms and some of the tops
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flour (optional)
- 1 quart low-sodium or homemade chicken broth
- 2 cups water
- 1 16-ounce can diced tomatoes, lightly crushed
- 1 teaspoon smoked paprika or to taste
- 1 dried bay leaf torn in half
- Salt and freshly ground pepper to taste
- 4 cups shredded white cabbage
- 1 - 1 ½ cups cooked brown or white rice
Instructions
- In a small sauté pan, cook the kielbasa in a small amount of oil until lightly browned. Cut in half laterally, then into ¼ inch slices. Set-aside.
- n a deep pot or Dutch oven, heat the oil over medium-low heat; add the onion, carrot, and celery, cover the pot and allow the vegetable to sweat for 5 - 10 minutes, do not brown. Add the flour, if using and stir well. Let cook for 2 - 3 minutes, stirring occasionally.
- Stir in the chicken broth, water and tomatoes, along with the paprika, bay leaf, salt, and pepper, simmer for 10 minutes, then add the cabbage, fava (or lima beans) and reserved kielbasa; cook for 10 - 15 minutes or until the cabbage is just tender. Add the rice and cook for 5 - 10 minutes more. Taste and adjust seasonings. Serve in heated soup bowls.
Nutrition
Serving: 1gSodium: 1022mgFiber: 10gCholesterol: 74mgCalories: 332kcalPolyunsaturated Fat: 5gSaturated Fat: 2gFat: 11gProtein: 29gCarbohydrates: 37g
Tried this recipe?Let us know how it was!