Cabbage, Sausage and Potato Soup
2018-03-26 15:34:37
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Nutrition Facts
Serving Size
3141g
Amount Per Serving
Calories 4011
Calories from Fat 1947
% Daily Value *
Total Fat 217g
333%
Saturated Fat 63g
317%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 96g
Cholesterol 1047mg
349%
Sodium 5395mg
225%
Total Carbohydrates 189g
63%
Dietary Fiber 38g
153%
Sugars 30g
Protein 324g
Vitamin A
533%
Vitamin C
773%
Calcium
92%
Iron
161%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 pound kielbasa sausage*, sliced into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 1 small green cabbage, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 pound red potatoes, diced
- 1 tablespoon Italian seasoning, homemade or store-bought
- 1 bay leaf
- Kosher salt and freshly-cracked black pepper
Instructions
- Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
- Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
- Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
- Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Notes
- *Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like. (Bratwurst also works!)
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