Kielbasa and Cabbage Soup
7.8g
Net Carbs
14.5g
Protein
22.7g
Fat
2.0g
Fiber
297
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 tablespoons canola oil, divided
- 1/2 small (35g) white onion, diced
- 3 cups (210g) thinly sliced cabbage
- 2 small turnips (122g), diced
- 1 (14.5 ounces) can chicken broth
- 29 fluid ounces water
- 1 dried bay leaf
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1 teaspoon sucralose based sweetener (sugar substitute)
- 12 ounces Polish kielbasa (turkey and beef, smoked)
- 1 teaspoon red wine vinegar
- 1/8 teaspoon ground black pepper
Directions:
- Heat 1 tablespoon plus 2 teaspoons oil in a large saucepot over medium heat. Cook diced white onion 5 minutes until softened.
- Core the cabbage then slice into thin strips. Dice the turnips. Add the cabbage and turnips to the saucepot along with the broth, water, bay leaf, caraway seeds, salt, and sugar substitute. Bring to a boil; reduce heat and simmer, partially covered, for 20 minutes, until vegetables are tender. Remove bay leaf.
- Meanwhile, cut sausage in 1/2-inch slices. Heat remaining teaspoon of oil in a medium skillet over medium heat and sauté slices 2 - 3 minutes, turning once, until lightly browned.
- Stir sausage slices and vinegar into soup. Add pepper and additional salt to taste. Each serving is about 2 1/4 cups.
