Use vegetable broth instead of chicken broth and omit the kielbasa for the vegetarian version.
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Ingredients
- 2 tbsp Canola oil
- 1 lg onion, finely chopped
- 2 lg carrots, chopped
- 2 stalks celery, chopped
- 10 cups chicken broth
- 1 can (15-ounce) petite diced tomatoes, undrained
- 1 cup tomato or vegetable juice
- 1/2 head green cabbage, coarsely chopped
- 1 lb kielbasa (pork or turkey), halved lengthwise and thinly sliced
- 4 cloves garlic , minced
- 1 tbsp Hungarian paprika
- 1 tbsp curry powder
- 3 cans (15-ounces each) cannellini beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley
Ingredients
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Instructions
- 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. 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. Add the beans and heat through. Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.
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