Kielbasa Cabbage Soup South Beach Friendly
Warm up with a hearty bowl of Kielbasa Cabbage Soup, a South Beach friendly recipe that's bursting with flavor and nutrition. This comforting, low-carb soup features tender bites of turkey kielbasa paired with a medley of vibrant vegetables, including green cabbage, carrots, and celery, all simmered in a flavorful broth infused with smoked paprika and thyme. Quick to make with just 15 minutes of prep and 35 minutes of cooking time, this one-pot dish is perfect for weeknight dinners or meal prep. Packed with satisfying protein and fiber, it's a wholesome, guilt-free option for anyone following a low-carb lifestyle. Serve garnished with fresh parsley for a pop of color and enjoy a steaming bowl of deliciousness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces turkey kielbasa
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 5 cups green cabbage, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 6 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes, no salt added
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Slice the turkey kielbasa into 1/4-inch rounds. Add the kielbasa to the pot and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove the kielbasa from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped cabbage, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and diced tomatoes, along with their juices. Stir to combine.
Return the browned kielbasa to the pot. Add the bay leaves, dried thyme, smoked paprika, salt, and black pepper. Stir well.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Remove the bay leaves from the soup and discard them.
Taste and adjust seasoning, adding more salt or pepper as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 5536 mg | 241% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 53.7 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3707 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
