Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty and some of the best soup you’ll make all fall and winter long!
This is probably something we can all agree on: January is a tough month.
I live in the southern United States so what’s to complain about you might ask. Well, instead of snowy and cold as in my home state of Wisconsin, we have a rainy and bone-chilling damp cold with a bleak gray landscape. No, not the worst thing in the world and hallelujah for the NFL playoffs this month and how ’bout them Packers!
Here’s a rustic and hearty cabbage soup to help get you and your crew through. Inspired by a visit a while back to my parent’s farmhouse in central Wisconsin while my mother was hospitalized, it’s comforting, soul-satisfying, bone-warming and was just what we all needed at the time.
My family is Polish and because cabbage is a mainstay in Polish cooking, it seems there’s always a head of cabbage in my father’s house. My father is a hunter, fisherman, gardener and forest forager so the freezer has everything from venison Polish sausage to bluegills to wild blackberries. The root cellar is stocked with everything from potatoes to salsa to sauerkraut.
Although cannellini beans (or white kidney beans) are used mainly in Italian cuisine, the Poles use them in Breton Beans or Fasolka po Bretonsku, a dish that originated in England but is very popular in Poland.
Having traveled to Krakow, Poland a couple times, I was impressed by the variety of international cuisines one can enjoy there. It’s not all pierogi and stuffed cabbage! Therefore, I used a combination of spices in this cabbage soup from other cuisines: Hungarian paprika adds to the East European feel of this soup and curry powder for an exotic Indian touch.
Warm crusty bread is all you need on the side. Stay warm and enjoy! Go Pack!
Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty and some of the best soup you'll make all fall and winter long!
Ingredients
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 10 cups chicken broth
- 1 can (15-ounce) petite diced tomatoes, undrained
- 1 cup tomato or vegetable juice
- 1/2 head green cabbage, coarsely chopped
- 1 pound kielbasa (pork or turkey), halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 1 tablespoon curry powder
- 3 cans (15-ounces each) cannellini beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley
Directions
Heat canola oil in a large, heavy pot over medium-high heat. Add the onion and cook 4 to 5 minutes or until it begins to soften. Add the carrot and celery and cook another 4 to 5 minutes or until softened.
Add the chicken broth, tomatoes, tomato or vegetable juice, cabbage, kielbasa, garlic, paprika and curry powder. Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender, approximately 20 to 25 minutes.
Add the beans and heat through. Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.
Sc says
I have left over cooked zuccini squash and onion should i add those abd when or is it too much
Carol says
Hi, Sc, You can add it if you like, but yes, sometimes a person can do too much to a dish. Thank you!
Shelley says
This is the best soup ever!!! OMG!
I made a double batch of this soup today to use up a head of purple cabbage that I had from the farmers market. I have never used curry before but had a free jar from Penzey’s from a while back – this is amazing stuff! My only changes – I didn’t have celery so I used a pinch or so of celery salt. I had the purple cabbage, I also had to use one can of red kidney beans because I only had 5 cans of the cannellini beans. I also had a sweet potato that was starting to grow so I peeled it and shredded it up – only use about half of it, gave some to the piggies and kept some for the pumpkin bread. I also cooked up the onions, carrots, cabbage and the sausage first and then added the rest of the ingreds – wanted to make sure the cabbage was cooked up good so the kids didn’t see it! LOL (that is why I buy purple cabbage and yellow split peas when making soups- they will not touch green cabbage or green split pea soup – change the color, tell them it’s bean soup and they love it!!) FYI – I doubled the ingreds, except for the broth only because my soup pot was already full but, I would rather it be thick w/the beans & veggies than juice. Thank you so much for this recipe – it is very easy and tastes amazing!! I am making some savory beer bread to go with it, needless to say my apt smells wonderful with these things cooking!!!! Thanks again!
Carol says
Thank you soooo much, Shelley! You’re so awesome to provide such detail! It really is a great soup that hits a lot of comforting notes. I’m so happy to know so many people are enjoying this soup because the first time I made it was a really tough night for our family and it sure made all of us feel better. Golly, beer bread with it sounds amazing! Thank you again and please stay in touch!!!
Jasmin M says
Hi! Could you use tomato sauce in place of the juice? I’m not a huge fan of tomato or vegetable juice so just wondering. Thank you!
Carol says
Hi, Jasmin, Thanks for your question. I think that would be fine. I think there’s enough chicken broth to where the tomato wouldn’t be overwhelming. Hope you enjoy!
Jasmin says
It was very very good. Usually not a fan of thinner soups but it was very tasty and healthy. The tomato sauce was great.. It thickened it up just slightly to where it was very smooth. Thank u for the recipe! Definitely trying again.
Carol says
Thanks, Jasmin! Glad you enjoyed and please stay in touch!
Linda Hall says
Straight up, I admit I am a food snob. Several years I have been searching for a chef that would challenge my palate. Carol this recipe is amazing. This is my second review and both have been for you. I am so excited to try every recipe in your collection. Thank you so much.
Carol says
Hi, Linda, Thank you so very much! I think I’m going to frame both of your comments. I try very hard to provide “simply great recipes.” However, as a personal chef and having cooked for a wide variety of people, I know palates vary greatly so I’m always open to honest, constructive feedback on a dish to improve it. Your kind words mean a lot! Thank you again and Happy Holidays!
linda Barnett says
Great soup we loved it. The only thing I changed was using Smoked Hungarian Paprika. It also freezes well.
Carol says
Thanks, Linda! Smoked Hungarian paprika in the soup sounds amazing!!!! Love when readers make recipes their own. Thanks again and please stay in touch!
SC says
how did It taste with the smoked as I by mistake made it last time with sweet paprika (regular) but by mistake this time I added smoked
Carol says
Hey, SC! I think you’re good with sweet paprika or Hungarian. Smoked paprika will add a smokey taste to the soup. Depends upon your palate!
sc says
How do i make this in slow cooker
Carol says
Thanks for your question. I would recommend getting the vegetables sauteed, then transfer to your slow-cooker. Add the remaining ingredients and then let cook in your slow-cooker. Let me now how it goes. Good luck and hope you enjoy.
sc says
Thanks i made this a few times on stove and it was amazing. Soon ill try slow cooker
Carol says
That’s awesome! Thanks so much!
sc says
What can I use if I don’t have tomato juice?
Carol says
Hi, SC, Thanks for your question! You could use diluted tomato paste, tomato sauce or crushed tomatoes. V-8 Juice would work fine, too. Thanks again!
Rachel says
This looks so good and your photo is beautiful! I was wondering if I may link to your recipe in my monthly e-mail newsletter for my blog SimpleSeasonal.com? I think that my subscribers would enjoy this recipe!
Carol says
Hi, Rachel, Not sure how I missed your question, but yes, if you haven’t done it yet that would be wonderful! Thanks so much!