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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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
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 c.
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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