Kielbasa and Cabbage Soup

There is little as comforting as a hearty soup when it’s chilly. Even when it’s spring. Practically May. Which is almost summer.

But then, this is Ohio. Changeable weather is to be expected.

Someone recently inquired as to my favorite thing to cook. I had to say soup. It’s a satisfying process for me, and recipes tend to be flexible. I’m not quite sure how this one came about. I found some scribbled notes and this is what developed. I really like the bit of smokiness the paprika adds. If you have never used smoked paprika, I hope you will give it a try.

Kielbasa and Cabbage Soup

1 large sweet onion, chopped

3 stalks celery, chopped (reserve any leaves)

2 packages turkey kielbasa*, 28 to 32 oz. total, cut in 1/4-inch slices

2 tbsp. olive oil or olive oil-canola mix

3 cloves garlic, minced

4 medium yellow-flesh or red-skin potatoes, diced (peeled if that is your preference)

2 tsp. smoked paprika

1 28-oz. can diced or crushed tomatoes, undrained

8 cups chicken broth

1/2 cup white wine

6 to 8 cups chopped green cabbage

Reserved celery leaves, chopped

1 tbsp. fresh thyme leaves

1/2 tsp. celery salt

1/2 tsp. black pepper

1/2 tsp. rosemary salt**

Heat olive oil in large soup pot. Add onion, celery and kielbasa and cook, stirring occasionally, for 10 minutes.

Stir in garlic, potatoes and smoked paprika and combine well. Add tomatoes, broth and wine and bring to a boil. Reduce to simmer and cook 10 minutes.

Add cabbage, celery leaves, thyme and dry seasonings. Cook another 10 minutes or until all vegetables are tender. Taste and adjust seasonings as desired.

*or use turkey smoked sausage (or go crazy and use regular kielbasa).

**To make rosemary salt, put 1 cup sea salt crystals and 1/2 cup dried cracked rosemary in a food processor or blender and process about a minute. If you don’t have cracked rosemary, put regular rosemary in processor for a minute, then add salt and continue. Store salt in a jar with a lid. Great on fish, chicken, vegetables, eggs.