I while back I mentioned that I had been entering recipe contests again. I remember spending entire weekends researching contests, developing recipes, experimenting, creating, and tasting. As I revisit this compulsion, I’ve noticed there’s not as many contests out there as there once was. That’s probably a good thing for my compulsion.
One of the first contests I entered this year was one sponsored by Aunt Nellie’s. I won third place honors, a $25 gift card and a gift package of Aunt Nellie’s products (most beet related).
In the package was a jar of sweet and sour red cabbage. I had no idea what to do with it. Aunt Nellie’s website came through and I decided to make this soup based on a recipe found there. I added some wine (of course), decreased the amount of cabbage, and added hot paprika to my version.
Red Cabbage Kielbasa & Cannellini Soup
Ingredients
- 2 T. olive oil
- 1 medium onion, chopped
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1/2 T. hot paprika*
- 1/2 T. curry powder
- 1/4 t. ground pepper
- 32. 0z. low-sodium chicken stock
- 1 1/2 c. red wine
- 2 1/2 c. water
- 1 (14.5 oz.) can fire roasted crushed tomatoes
- 1 jar (16 ounces each) Aunt Nellie’s Sweet & Sour Red Cabbage, undrained**
- 14 0z. kielbasa sausage or smoked sausage, cut into bite-sized pieces
- 2 (15 oz. ) cans cannellini beans, drained and rinsed
Instructions
- In Dutch oven, heat olive oil over medium-high heat until hot.
- Add onions. Cook 3 minutes, stirring frequently.
- Add carrots, celery and garlic. Continue cooking about 4 to 5 minutes or until onions are translucent and soft, stirring frequently.
- Stir in paprika, curry powder and pepper.
- Add chicken stock, wine, water, diced tomatoes, red cabbage and kielbasa. Bring to boil.
- Reduce heat. Add beans and simmer 10 minutes, or until soup is desired consistency, stirring occasionally. Season to taste.
*Substitute smoked paprika for a less spicy soup.
**If not using Aunt Nellie’s cabbage, one could certainly substitute about half a red cabbage, shredded, and toss it in with the other veggies. I would add a bit of honey and a bit of red wine vinegar to the final soup.
Yield: 10
Prep Time: 20 mins.
Cook time: 20 mins.
Total time: 40 mins.
The aroma of this simmering soup is amazing—a tomatoey, spicy warming one wafting through your kitchen.
This recipe makes a LOT of soup. Note that it freezes well.
Serve this up with some fresh baked sourdough bread.
I’m linking up with Deb’s Souper Sundays.
