Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
Updated Jul 14, 2021, Published Feb 01, 2020
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Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty, and some of the best soups you’ll make all fall and winter long! With tender cabbage, smoky kielbasa, and creamy cannellini beans, this cozy one-pot meal is easy to make, incredibly satisfying, and perfect for chilly evenings. Serve it with a crusty loaf of bread for the ultimate comforting dinner!
This is probably something we can all agree on: January is a tough, L-O-N-G month. Thankfully, February is a short, but then there’s March when winter refuses to give up! However, this rustic and hearty Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa will help get you and your crew through!
The inspiration behind Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa:
This amazing soup was inspired by a visit to my parent’s farmhouse in central Wisconsin when my mother was hospitalized before she passed away. Even though the hospital was an hour away, we went there every day. When we returned home at the end of the day and it became increasingly clear she may never make it home again, we all needed something to lift our spirits.
My family is Polish and because cabbage is a mainstay in Polish cooking, there always seems to be a head of cabbage at my father’s house. My father is a hunter, fisherman, gardener and forest forager so his freezer is always filled. It has everything from venison Polish sausage to Wisconsin bluegills to wild blackberries. The root cellar is stocked with everything from potatoes to salsa to sauerkraut.
Because my father’s house is so well-stocked, I was able to pull this soup together with what he had on hand. It’s comforting, soul-satisfying, bone-warming, rustic, a little spicy and was just what we all needed at the time.
When to use canned beans versus dried beans:
My general rule of thumb of when to use canned beans versus cooking dried beans is how present they are in the dish I’m planning to make. For a dish like this, canned beans work fine because of the different textures going on. If I’m making a bean dish, then, by all means, it’s better to cook the beans from dried.
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 of 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!
For more great, hearty soup recipes, be sure to try my:
- Italian Vegetable Stew
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato, Cabbage and Kielbasa Soup
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Russian Cabbage Soup (Shchi)
- Italian Sausage Soup
- Sausage Lentil Soup
- Traditional Hungarian Goulash Soup
- White Bean Kale Soup with Parmesan Toast
Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
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 juice, or vegetable broth
- 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
Instructions
- 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.
Notes
- Can be made ahead 1-2 days. Refrigerate until needed.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the desired servings. Freeze 1-2 months.
- Thaw in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi, this recipe looks delicious, but then I saw Sodium level. I am on low sodium diet, maximum of 1,100/day. I usually boil any sausage first to remove some of Sodium. I’m presuming, by cooking my own dried white beans would also make a difference. Any other suggestions? Oh, I use low/no sodium broth.
Hi, Maria, Thanks so much for your question. You definitely want to use diced or petite diced tomatoes that are “no salt” added or even used fresh, diced tomatoes along with any juice they produce along with low sodium vegetable or tomato juice. Great tip on boiling the sausage! Boar’s Head Smoked Uncured Sausage has 440 mg sodium while Hillshire Farm has 520 mg so Boar’s Head would be a better choice. Hope that helps and hope you enjoy!
This is definitely a comfort soup. I made it all in my Instant Pot and my family loves it.
This was delicious. I halved the recipe and we still have plenty of leftovers with 2 people. Thank you!
Hi. This sounds wonderful. Any recommendations on how to bring this all together using dried white beans soaked overnight? It would be nice to meld some of the flavor into the bean while cooking but don’t want to overcook other items. Thanks!
Hi, Rebecca, Thanks so much for your question! If you wanted to start with dry beans, I would soak them first and then just use a small amount of the kielbasa to flavor them as they cook. Add the rest of the kielbasa to the soup and then the drained beans with that small amount of kielbasa as directed. Hope this helps!
This looks amaizing! Any recommendations on how you would prep this using dried beans soaked overnight?
Looks and sounds delicious. I am a vegetarian so no sausage for me. Any suggestion for a sub? Will it be bland without the meat?
Thanks
Hi, Robin, Thanks so much for your question. Simple Truth at all the Kroger and Kroger banner stores carries a plant-based kielbasa. I’ve never used it but would recommend that if you can find it. I wouldn’t doubt that Whole Foods carries something, too. If you want to just leave it out, this soup is pretty flavorful. Perhaps add a little more paprika and curry powder. Thanks again and hope you enjoy!
There is a Kroger nearby, will look for your veggie suggestion. Can always add additional spices which should do the trick as well.
Thanks,
Robin
Thanks again, Robin! Hope you enjoy!
I made this with vegetarian sausage disks last night. It did not diminish the character or flavor of the soup.
As a former career chef, I made thousands of pots of soup. This is my favorite! The word for it is “delightful”.
Right at the very top of my classic recipes folder. Wonderful!
Hi, Susan, Wow. You seriously made my day on a day that needed making! Thank you so very much and so happy it’s one of your favorites!
Omg. Even without the sausage this dish is so tasty you won’t miss any of the flavor. I have a daughter that’s vegan so when I made it I took out a portion before adding the kielbasa and she loved it. This is definitely a keeper.
Hi, Lora, Thanks so very much! Yes, this is a special soup. There are numerous vegan “sausages” you can get that would be fine to substitute for the kielbasa. Thanks again and so happy you loved so much!
I am looking forward to making/enjoying this SOUP !!!!
Thanks so much, Vivian! Hope you enjoy!
Hello! This soup looks amazing and I know my husband and I will love it. I’m only worried about the curry because my son is not a fan. Is the curry flavor very prominent? If so, do you have a suggestion for a replacement? Thanks so much!!
Hi, Jill, Thanks so much for your question. I wouldn’t say the curry is prominent, but it IS there and works well with the paprika. Try leaving it out and see how you like it or go very, very light–like 1/4 teaspoon or so. Thanks again and hope you enjoy!
I think I’ll try lessening the amount. Thanks! I love good, hearty winter soups. Looking forward to trying this!
Thanks again, Jill! Hope you enjoy!
This is a great recipe. The soup was flavorful with the paprika (I used smoked paprika), and the curry. We really enjoyed it and I will make again.
Thanks so much, Pam! So glad you all enjoyed! This soup has special meaning to me and I love that families are enjoying it so much!
This is a great recipe. The soup was flavorful with the paprika (I used smoked paprika), and the curry. We really enjoyed it and I will make again.