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Kielbasa Potato Soup
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
3 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/2 medium head green cabbage, cored and sliced
2 (13 oz) packages kielbasa sausage, sliced
6-8 cups chicken broth
1 (28 oz) can crushed tomatoes
1 pound red potatoes, cubed
1 bay leaf
1 teaspoon dried thyme
1 tablespoon paprika
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for serving
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute. Add sausage and cabbage and cook 4 minutes more.
Add broth (using the full 8 cups if you’d like a more liquid consistency), tomatoes, potatoes, bay leaf, thyme, and paprika. Bring soup to a boil, reduce heat to medium-low and simmer until potatoes are tender, 15-20 minutes.