Cabbage and Kielbasa Soup

Print this recipe

6 servings

Ingredients:

• 4-6 cups water
• 1 cup beer
• 3 1/2 Tbsp. tomato paste
• 1 bay leaf
• 1 cube of chicken or beef bouillon [1]
• 1 small cabbage, diced or shredded
• 8 oz. kielbasa, peeled and diced
• 1 large carrot, diced
• 1 celery, diced
• 2/3 cup uncooked macaroni
• 1/4 tsp. onion powder
• 1/8 tsp. dried Italian seasoning
• 1 1/2 tsp. bacon fat or butter
• salt to taste
• parmesan cheese (optional)

Directions:

1. In a large pot, add water, beer, bouillon, Italian seasoning, tomato paste, and diced vegetables. If the liquid does not cover the vegetables, add more water.
2. Bring to a boil. Reduce heat and simmer covered for 1 hour.
3. Add macaroni and kielbasa, then simmer covered for another 13 minutes, stirring it initially to ensure macaroni does not get stuck to the bottom.
4. Add bacon fat and cook covered for another 5 minutes. Season with salt to your taste.
5. Serve with parmesan cheese.

Notes:

• [1] Instead of bouillon, you can use Better Than Bouillon soup base for a fuller taste. You can substitute 1 tsp. of Better Than Bouillon for 1 cube.

Our Most Popular Recipes

• Shrimp Dumplings
• Almond Cookies
• Shortening-Free Pie Crust