Ingredients:
1 large carrot, peeled and sliced
1-2 stalks of celery, chopped
1 medium white onion, chopped
3-4 cloves of garlic, crushed (with a garlic crusher)
2 cans of chicken broth
1 14-16 oz can kidney beans (drained and fully rinsed)
turkey kielbasa
fresh thyme
fresh parsley
ground pepper
kosher salt
2-3 tablespoons of butter
olive oil
1 half head of cabbage
(Serves 4-6)
Directions:
Melt butter in a saucepan and add all the veggies, except the cabbage. Saute' until veggies are soft (about 8 min). Add crushed garlic while cooking. Then add the two cans of chicken broth, plus one and a half canful of water.
In a separate saucepan, cook the kielbasa in cooking oil (preferably olive oil) until lightly browned. Add thyme and black pepper while cooking. After they are browned, turn heat off and let cool.
Transfer some broth from the soup and put it in with the kielbasa to pull the flavorful goodies off the pan. You will want this flavor in your soup. Pour the whole thing into the soup and cover.
Add cabbage, kidney beans and some parsley. Cover and let simmer for an hour.
Serve garnished with remaining parsley.
