Trying to launch this blog the week Hillary and I were moving to Brooklyn was probably a mistake, however now that we’re settled it’s time to get the first post up, so without further ado…
I love soups – LOVE ‘EM!
There’s nothing like a cold soup on a hot summer day, or in the case of below – a hot soup for a cold winter evening. This cannellini, kielbasa and cabbage soup is jam packed with vegetables, legumes, spices and of course delicious Kielbasa ensuring that you feel warm and satisfied post consumption.
This is a go-to recipe of mine as it’s quick and easy to put together and it’s incredibly flexible. You can pretty much use what ever vegetables you like, so long as they’re leafy and fibrous. The original recipe didn’t call for chard but I had some in the fridge so I through it in as extra. Don’t have kielbasa available to you, just substitute with any other spice sausage – I’ve used a variety of kinds when making this soup and it’s always great. You can also easily make it vegetarian by removing the kielbasa and substituting vegetable broth for the chicken broth.
It’s pretty much impossible to not end up with something delicious even if you radically alter the ingredient list thanks to the delicious spice combination – just make sure you don’t forget some delicious crusty bread, a key for any great soup!
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1/2 head green cabbage, coarsely chopped
- 1/2 pound swiss chard, coarsely chopped (optional)
- 10 cups chicken broth
- 1 can (15 oz) petite diced tomatoes, undrained
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup tomato or vegetable juice
- 2 pounds kielbasa, halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Hungarian paprika (normal paprika is fine)
- 1 tablespoon curry powder
- 1/2 cup chopped fresh parsley
- salt and freshly ground black pepper, to taste and use throughout cooking (remember when cooking you should be seasoning throughout)
- Heat canola oil in a large, heave pot over medium-high heat.
- Add the onion and cook until fragrant, translucent and softened (4-5 mins)
- Add the carrot and celery and cook until softened (another 4-t mins)
- Add the chicken broth, tomatoes, tomato or veggie juice, cabbage, kielbasa, garlic, paprika and curry powder
- Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender (~20-25 mins)
- Add the beans and heat through
- Adjust seasoning if necessary (I like this soup to pack a punch so feel free to get crazy with it, will still be great!) and add salt and black pepper to taste.
- Stir in parsley