Sausage, Potato, and Cabbage Soup
Put this weeknight pleaser in your winter recipe rotation!
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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
We love soup season, as it gives us reason to make lots (and lots) of this.
It's simple, it's inexpensive, it's absolutely filling, and it's pretty healthy, too! What could be better than that? To make it even more healthy, look for turkey kielbasa, which is lower in saturated fats.
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Ingredients
- 2 Tbsp. canola oil
- 1 (14-ounce) package kielbasa or other cooked sausage, sliced
- 1/2 yellow onion, chopped
- 1 large carrot, chopped
- 1/2 medium green or savoy cabbage, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 6 cups chicken broth
- 2 large russet potatoes, peeled and chopped
- 2 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh dill
- Crusty bread, for serving
Directions
- Step 1Heat oil in a large pot or Dutch oven over medium heat. Add kielbasa and cook, stirring occasionally, until browned, 8 to 10 minutes. Use a slotted spoon to transfer to a plate. Add onion, carrot, and cabbage to pot. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add broth, potatoes, and sausage. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, 17 to 20 minutes.
- Step 2Remove from heat. Stir in vinegar and dill. Serve with crusty bread.
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