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, 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)
- Spicy Italian Sausage, Whole Grain Penne and Vegetable Soup
- Sausage and Lentil Soup with Kale
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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
- ½ 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
- ½ 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.
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 384Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 48mgSodium: 2228mgCarbohydrates: 36gFiber: 8gSugar: 16gProtein: 16g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
This is an updated post so you may remember this photo!
Rebecca says
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!
Carol says
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!
robin says
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
Carol says
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!
robin says
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
Carol says
Thanks again, Robin! Hope you enjoy!
Susan says
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!
Carol says
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!
Lora says
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.
Carol says
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!
Vivian Terry says
I am looking forward to making/enjoying this SOUP !!!!
Carol says
Thanks so much, Vivian! Hope you enjoy!
Jill says
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!!
Carol says
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!
Jill says
I think I’ll try lessening the amount. Thanks! I love good, hearty winter soups. Looking forward to trying this!
Carol says
Thanks again, Jill! Hope you enjoy!
Pam says
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.
Carol says
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!
Joanna says
I have some frozen homemade kielbasa from my brother. Should I precook that and then slice and add it in?
Carol says
Hi, Joanna, Thanks for your question! Lucky you! I remember homemade kielbasa from when I was a kid and there was nothing better to me at the time! If the kielbasa is not already cooked, I would definitely cook it first to eliminate some of the fat. Then you can slice it and add it in. Be sure to simmer the soup a bit with the kielbasa in it to flavor the soup. BTW, I recently posted another recipe that uses kielbasa you may be interested in: https://www.fromachefskitchen.com/potato-cabbage-kielbasa-soup/
Thanks again and hope you enjoy!
Coco says
Hello wonderful recipe! I made this last night for my family they loved it , instead of tomato juice i used Spicy V8 juice, and I also added a pint of home made stewed tomatoes into it as well with the petite diced tomatoes. Even my grand children loved it . I Must say i will def make this again. Was thinking I would try it with fresh cilantro next time. I do have one question, only thing i messed up in was the crusty bread, I got a Chicago style round sour dough bread it was not good at all , i must say that part went to the dog. Could you suggest a bread please?
Carol says
Hi, Coco, Thanks so much and so glad you all enjoyed so much! It’s great the kids loved it, too! When it comes to bread, I like to buy a loaf that still needs a little baking then it’s hot and crusty fresh out of the oven. La Brea Bakery has a line of bread like that which is available at any Kroger or Kroger-owned store. Thanks again so much and please stay in touch!
Molly Simmering says
Love the soup! Any idea what the calorie content would be in a cup?
Carol says
Hi, Molly, I did a quick check in my Mastercook program and it appears to be about 225. Nutritional calculators are only an estimate. Thanks so much and glad you enjoyed!
Molly says
Thanks Carol. Is there a nutritional breakdown for protein, salt, etc. you could share with me?
Carol says
Hi, Molly, I will be upgrading the recipe program I’m using and will be able to provide that information soon! It will be on a recipe-by-recipe basis in the future so please be patient with me. In the meantime, I would recommend using the Self [Magazine] Nutrition Data. http://nutritiondata.self.com/ Much is going to depend on the brand of tomatoes, broth and sausage you use (pork vs. turkey sausage will make a big difference) so my calculation would be a really rough estimate. Once I get the program installed, I’ll work on this recipe as one of the first ones. Thanks again so very much!!!!
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!
cole says
Can I substitute pinto beans for the Cannellini beans?
Carol says
Hi, Cole, Thanks for your question! I don’t see why not. If that’s what you have on hand, by all means, use them. Thanks again and hope you enjoy!
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!