Ingredients

The following ingredients have 8 Servings
  • 1 lb kielbasa sausage ((or 1 package, sliced))
  • 2 Tbsp olive oil ((extra virgin))
  • 1 cup carrots ((washed and sliced, approximately 2 large carrots))
  • 1 cup celery ((washed and sliced, approximately 2 ribs or stalks of celery))
  • 1 cup yellow onion ((about 1 large yellow or white onion))
  • 1 tsp garlic ((minced))
  • ½ medium green cabbage ((washed, outer leaves removed, and chopped))
  • 1 lb potatoes ((russet or red potatoes, washed and cubed))
  • 1 Tbsp Italian seasoning
  • ½ tsp each, salt & pepper ((to taste))
  • 2 whole bay leaves
  • 8 cups chicken broth ((2, 32 ounce cartons))

Instruction

  • Heat a large stockpot over medium-high heat until fully heated. Add sliced kielbasa and sear until lightly caramelized then remove to a plate or bowl and set aside.
  • Add the olive oil and continue cooking over medium-high heat. Saute the carrots, celery, and onion until tender and fragrant. The onion will also become translucent after about 4-5 minutes of sauteing. Add the minced garlic and saute with the other vegetables for about 30 seconds to a minute.
  • Once the garlic is mixed in add the chopped green cabbage and stir to combine, Then add the potatoes, seared kielbasa, seasoning (Italian seasoning, salt, and pepper), bay leaves, and chicken broth.
  • Bring the soup to a boil then reduce heat and simmer for 15-20 minutes, or until the potatoes reach your desired level of tenderness.
  • Remove from heat when done and discard the bay leaves before serving immediately.