Loaded Vegetable Kielbasa Soup

This is at the top of the list when it comes to our favorite soups. It’s hearty and so comforting, not to mention the gorgeous array of color. Feel free to omit the kielbasa for a vegetarian version, or make it vegan by also using vegetable stock. And don’t forget to give us a shoutout on Instagram if you make this and love it!

Ingredients

Nitrate-free kielbasa, sliced into semi-circles

2 leeks, white and green parts sliced and rinsed

2 stalks celery, sliced

1/2 head cauliflower, chopped 

3-4 cups chicken stock or bone broth 

1 can garbanzo beans, drained and rinsed

1 bay leaf

1 tsp marjoram

1 tsp celery salt 

2 cups purple cabbage, thinly sliced

1 large or 2 smaller tomatoes, diced

Directions

Heat a Dutch oven or large pot over medium heat. Add a drizzle of olive oil and sliced kielbasa. Sauté until heated through and browning. Remove from pot to save for later. Add leeks and celery to hot pot. Sauté until softened, about 5–7 minutes, stirring occasionally. Add cauliflower and cook another 2 minutes. Pour chicken stock in, 3-4 cups to your preference. Add bay leaf, marjoram, celery salt, and garbanzo beans and stir. Place the lid on and cook over medium heat for 10 minutes. Then add purple cabbage, tomatoes, and kielbasa, replace lid, and continue to simmer over medium low heat 5 more minutes. Remove bay leaf and serve.