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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 112.5
  • Total Fat: 5.1 g
  • Cholesterol: 7.3 mg
  • Sodium: 406.6 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Blackened Smoked Kielbasa Sausage, Cabbage & Vegetable Soup calories by ingredient
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Blackened Smoked Kielbasa Sausage, Cabbage & Vegetable Soup

Submitted by: LADYSUNBEAM

Introduction

Bold flavor, extremely filling, full of fiber, low in fat, low carbs, low calories... wonderful soup on a cool fall night! Better the next day and easy to warm up in the microwave. Bold flavor, extremely filling, full of fiber, low in fat, low carbs, low calories... wonderful soup on a cool fall night! Better the next day and easy to warm up in the microwave.
Number of Servings: 24

Ingredients

    1 large white or red onion diced
    8 Celery stalks diced
    1 Carrot diced
    6 cloves garlic, minced or grated
    1 tsp black pepper
    1 tbsp onion powder
    1 tbsp garlic powder
    1 tbsp dried basil
    1 tsp dried thyme
    1 - 2 pinches of crushed red pepper (optional)
    1/2 head of Cabbage cut into bite size chunks
    1 can Dark Red Kidney Beans
    2 cup Frozen Greenbeans
    1 28 oz can Diced Tomatoes
    1 64 oz V8 Vegetable Juice, Low Sodium
    2 cups Chicken Broth, Low Sodium
    2 tbsp Worcheshire sauce
    1 tsp Tony's Creole Seasoning
    1 pkd of Hillshire Farms Polska Kielbasa Sausage Links 14 oz

Directions

Makes approximately 24 servings serving size = 1 cup

Prep the onions, celery, garlic, carrots and cabbage.

Heat a large non-stick skillet to medium high heat, do not use any oil or oil spray as you want to blacken the sausage. While pan is heating, cut sausage links into 1/4" thick slices and place in hot skillet. Do not turn the slices until they have blackened on one side and then turn to blacken the opposite side. Once blackened, remove from pan and set aside to put in soup later.

In large the same skillet add onions. Stir for about 2 to 3 minutes and then add celery, carrots and 1/2 cup of chicken broth to keep everything from sticking, let simmer for a few minutes. Continue to stir for about another 2 to 3 minutes until onions are translucent. Add garlic, crushed red peppers, black pepper, garlic powder, onion powder, basil and thyme. Add the can of dark red kidney beans, green beans, diced tomatoes, V8 juice and chicken broth. Do not drain the fluid off of the canned beans or vegetables as it helps to add flavor and thickness to the soup. Add blackened sausage, worcheshire and creole seasoning. Add cabbage and stir until everything is mixed thoroughly. Put lid on the soup and let it cook on a medium to medium low heat for 30 to 45 minutes, until the cabbage is cooked to the desired texture.



Number of Servings: 24

Recipe submitted by SparkPeople user LADYSUNBEAM.






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