Farmhouse Cabbage Soup
I love soups but do not make them that often. I guess the reason why is that I like a hearty meal. Soups can be hearty and this Farmhouse Cabbage Soup eats like a meal for sure. Besides the cabbage highlighted in the name, this soup is filled with beans and kielbasa. It is a very hearty soup.
There was a particularly long cold stretch in Chicago. What my office mates know is that I show up to work in cords, winter boots and a fleece like top. I do not care if I am not a fashion plate. I want to be warm. I inherited a poor circulation so I am often cold. One of the favorite cards I recently received from my wife showed a man and a woman on the front. The card said that the couple was perfect together because the woman had cold feet and the man’s warmth was always there to help her. My wife simply had arrows going back and forth from the man and woman flipping the characteristic associated with each person. You get the idea.
Now you know I do not eat pork. So I substituted turkey kielbasa for the regular kind. I would say that even beef would have been better. The one negative of substituting turkey sausage in any recipe is it lacks fat. This recipe begins by charring the kielbasa. The turkey kielbasa tends to char and not add any real flavor to the soup. The sausage is removed from the pan in cooking and the vegetables added to pick up the fronds on the bottom of the pan. Eventually, everything is thrown in the pot and cooked down blending various flavors to make this hearty Farmhouse Cabbage Soup.
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- Bunch of baby carrots, chopped
- 2 stalks celery, chopped
- 10 cups chicken broth
- 1 can (15-ounce) petite diced tomatoes, with juice
- 1 cup tomato juice
- ½ head red cabbage, coarsely chopped
- 1 pound turkey kielbasa, sliced
- 4 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 1 tablespoon curry powder
- 3 cans (15-ounces each) of navy, pinto and great northern beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- ½ cup chopped fresh parsley
- Heat canola oil in a large, heavy pot over medium-high heat.
- Add the turkey kielbasa and char on both sides. Remove from pan and set aside.
- Add the onion, carrot and celery and cook 6 to 8 minutes or until they begin to soften.
- Add the chicken broth, tomatoes, tomato 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.
- Taste and add salt and black pepper if necessary.
- Stir in parsley.
- Serve and enjoy!
Turkey Kielbasa Charred.
Vegetable Mirepoix Added.
Cabbage, Garlic, Tomatoes, Spices and Stock Added.