Blackened Smoked Kielbasa Sausage, Cabbage & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 large white or red onion diced8 Celery stalks diced1 Carrot diced6 cloves garlic, minced or grated1 tsp black pepper1 tbsp onion powder1 tbsp garlic powder1 tbsp dried basil1 tsp dried thyme1 - 2 pinches of crushed red pepper (optional)1/2 head of Cabbage cut into bite size chunks1 can Dark Red Kidney Beans2 cup Frozen Greenbeans1 28 oz can Diced Tomatoes1 64 oz V8 Vegetable Juice, Low Sodium2 cups Chicken Broth, Low Sodium2 tbsp Worcheshire sauce1 tsp Tony's Creole Seasoning1 pkd of Hillshire Farms Polska Kielbasa Sausage Links 14 oz
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.
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.
Nutritional Info 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
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