Spicy Kielbasa Soup

Submitted by Mike Marek

"Hearty and healthy soup great on cold days and to pack for lunch at work or school. Adapted from a recipe published in Light and Tasty magazine Reiman Media Group"

 

• Ready In: 8hrs 20mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 lb low-fat kielbasa
• 1 large onion, chopped
• 2 medium green peppers, chopped
• 4 stalks celery hearts, chopped
• 4 garlic cloves, chopped
• 1 small green cabbage, shredded
• 32 ounces chicken broth
• 2 (15 1/2 ounce) cans great northern beans
• 2 (14 1/2 ounce) cans diced tomatoes with basil and garlic
• 8 ounces of shredded carrots
• 1⁄2 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1⁄4 teaspoon dry mustard

directions

1. Slice kielbasa and cut into bite-size pieces.
2. In a non stick skillet brown kielbasa over medium high heat until browned.
3. Put kielbasa into the crockpot or slow cooker.
4. Add onion, garlic, celery, green pepper and cabbage to skillet and sauté until tender, about 5 minutes.
5. Add tomatoes and deglaze the skillet.
6. Add vegetables to the slow cooker.
7. Add remaining ingredients and mix together.
8. Cover and cook on low for 8 hours.

Reviews

[Likkel]

Today was the perfect, blustery and icy Fall day to try this hearty soup and it was great! The kids came in from playing out in the leaves and needed something to warm them up quick, I needed a easy dinner that everyone would enjoy and this really fit the bill! Thanks for sharing a really good soup.

 

[MelissaO]

Yum! I substituted 3 pepper/onion frozen mix for the peppers and onion and used the cole slaw mix (I'll be honest, that scared me a bit - but it turned out perfectly) instead of the cabbage/carrots. I also used venison kielbasa. I didn't have any worcestershire sauce, so that got left out too! I did only use one can of beans, but up'd the broth to 6 cups (I had part of another box of broth I was trying to use up!) YUM! Even my husband, a meat and potato type, loved it and said we should definately keep this recipe around! Thanks Mike! On another note, I froze my leftover soup and it warmed up perfectly tasty, crunchy, and satisfying!

 

[Krista Smith]

I wasn't sure if I'd like this recipe as I'm not a huge fan of cabbage but man was I pleasantly surprised!!! This recipe makes a lot and most of it's happily sitting in my freezer! I'll be so glad to be able to pull this later in the winter for a quick and easy lunch or dinner. Thanks for a super recipe!

 

[jonesies]

I am sooo glad to see this recipe adapted for the crock pot!! I have made this soup since I cut the recipe out of the Light & Tasty mag. and I absolutely love it. I substitute the veggie for any that I have on hand and have used broccoli and spinach instead of the green peppers. Fabulous soup! Thanks for posting!! Revised to add: I made this soup again and ended up using coleslaw mix, carrots, onions, celery, cauliflower and even threw in some brussel sprouts I had left over! It still remained great and my teenage DD asked for it again next week!