When the weather cools, we start craving dense homemade soups. This one is a concoction that The Hubs whipped up as he went along. It is every bit as satisfying as a full-course meal, and has lots of veggies and fiber.
Using homemade stock always ratchets up the flavor component. Here we used a homemade ham stock, but chicken stock would work just fine. Also, our kielbasa was homemade coming from a local butchered pig, of which we bought a 1/4 share. If you prefer another type of sausage, go ahead.
There’s a lot of chopping so put on some good background music and perhaps sip a glass of wine while you get down with this hearty soup!
Hungarian-Style Cabbage and Bean Soup
Ingredients
- 4 Tbsp. olive oil, divided
- 1/2 head of a large green cabbage, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- 6 garlic cloves, peeled and minced
- 1 red bell pepper, cored, seeded and chopped
- 4 cups ham (or chicken stock)
- 4 cups water
- 1 tsp. smoked paprika
- 4 tsp. sweet paprika
- 2 tsp. salt
- 1 tsp. black pepper
- 3 bay leaves
- 1 Tbsp. fresh thyme, stripped off stem or tied in a bundle
- 1 1/2 lbs. kielbasa*, sliced lengthwise and cut into 1/4″ half moons
- 2 cans cannellini beans, drained
- 2 tsp. apple cider vinegar
- 1/4 cup parsley, chopped
Directions
- Heat 3 tablespoons of olive oil in a large heavy soup pot until hot. Add celery, carrot, red pepper, and onion, sauté until softened, about 7 minutes. Add garlic, sauté for 1 more minute.
- Stir in both paprikas, salt, pepper, bay leaves and thyme
- Add cabbage, broth and 4 cups water. Bring to a boil, reduce to simmer and cover until the cabbage is tender, about 20 minutes.
- In the meantime, heat a large pan with 1 tablespoon olive oil, add the sausage slices, and sauté for about 5 minutes stirring occasionally; remove to plate. (*This step is not necessary unless you would prefer it, OR, your sausage is not precooked.)
- Add beans and sausage to pot, simmer for 10 minutes. Remove from heat, taste for salt and pepper, and stir in parsley and vinegar.
- Serve hot, or cool down before refrigeration.
Accounting for Taste 