I call this Rainy Day soup for a couple of reasons. First, because it is a warm, nourishing soup to have on a cold, rainy day. (And we seem to be having a few of those lately). Also, this soup is not an expensive soup. It makes me think of the saying, “save it for a rainy day.” During this time of year, many of us spend more money than we maybe should (or maybe I’m just speaking of myself!) on holiday preparations. To make an inexpensive meal during this time helps balance the spending. Cabbage is one of the cheapest vegetables around–and it keeps for quite awhile in the refrigerator. Potatoes are also inexpensive and keep well (though less inexpensive if you buy organic, which I do, since we ate all our garden potatoes; still, they are economical). And kielbasa, even the higher quality kind, is reasonable. So I like to save this soup for a rainy day when I want to cut back on my food spending, but still create a good meal. Variations of cabbage and potato soups abound, and I have played around with lots of different versions, depending on what ingredients I have on hand. This is just one of many experiments that I like, but this recipe is so simple, tasty and filling, that I have written it down, and want to share it on my blog. For me, cabbage was an under-appreciated vegetable until the last few months. Now I like to use it in soups as often as I can. It helps that my son, who loves soup, likes cabbage too. I know he is getting vitamins A and C, minerals, and fiber when he eats cabbage. If you are looking for a way to warm up on a rainy day, get good nutrition, and be frugal without giving up taste, give this soup a try.
Rainy Day Soup
- 1/2 cup onion, finely chopped
- 1 Tablespoon extra-virgin olive oil
- 4 cups potatoes, washed and cubed
- 2 cups green cabbage, washed and finely chopped
- 6 cups chicken broth (I like to use the Better than Bouillon chicken base mixed with water–it is delicious)
- 8 ounces kielbasa, fully cooked and thinly sliced
Wash and chop the onion, potatoes, and cabbage. Thinly slice the kielbasa. In a large pot, heat the olive oil over medium heat. Saute the onion for 5-7 minutes, until soft. Add the chicken broth and bring to a boil. When the broth is boiling, gently add the chopped potatoes. Bring back to a boil, then reduce the heat to medium-low and simmer the potatoes for about 12 minutes, until fork-tender. Add the cabbage. Gently simmer for about 20 more minutes. Add the sliced kielbasa and cook until heated through. Season to taste with salt and pepper, if desired. Serve with rustic bread. Enjoy!