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My 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!



Total time

45 minutes


Dinner, Lunch


  • 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 fresh parsley


  1. 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.
  2. 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.
  3. Add the beans and heat through.  Adjust seasoning if necessary and add salt and black pepper to taste.  Stir in parsley.
  4. View the recipe instructions at From a Chef's Kitchen

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