Follow these steps for perfect results
kielbasa sausage
cut into 1/4-inch-thick slices
kidney beans
undrained
chicken broth
tomato sauce
diced tomatoes
undrained
picante sauce
sliced mushrooms
drained
cabbage
shredded
onion
chopped
green bell pepper
chopped
chili powder
Slice the kielbasa sausage into 1/4-inch-thick slices.
Brown the sausage in a Dutch oven over medium-high heat.
Drain the browned sausage on paper towels to remove excess grease.
Wipe the Dutch oven clean with a paper towel.
Return the sausage to the Dutch oven.
Add the kidney beans (undrained), chicken broth, tomato sauce, diced tomatoes (undrained), picante sauce, sliced mushrooms (drained), shredded cabbage, chopped onion, chopped green bell pepper, and chili powder to the Dutch oven.
Bring the mixture to a boil.
Reduce the heat to low.
Simmer for 30 minutes, stirring occasionally.
Expert advice for the best results
Add a bay leaf during simmering for extra flavor.
Adjust the amount of chili powder to your spice preference.
For a thicker soup, mash some of the kidney beans.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a dollop of sour cream or fresh parsley.
Serve with crusty bread or rye crackers.
Pair with a side salad.
Complements the smoky flavors.
Offers a crisp acidity to balance the richness.
Discover the story behind this recipe
A traditional hearty soup often served during colder months.
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