Contest winning spoils: Red Cabbage Kielbasa & Cannellini Soup

I while back I mentioned that I had been entering recipe contests again.  I remember spending entire weekends researching contests, developing recipes, experimenting, creating, and tasting.   As I revisit this compulsion, I’ve noticed there’s not as many contests out there as there once was.  That’s probably a good thing for my compulsion.

One of the first contests I entered this year was one sponsored by Aunt Nellie’s.   I won third place honors, a $25 gift card and a gift package of Aunt Nellie’s products (most beet related).

In the package was a jar of sweet and sour red cabbage.  I had no idea what to do with it.   Aunt Nellie’s website came through and I decided to make this soup based on a recipe found there.  I added some wine (of course), decreased the amount of cabbage, and added hot paprika to my version.

Red Cabbage Kielbasa & Cannellini Soup

Based on Aunt Nellie’s


  • 2 T. olive oil
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 T. hot paprika*
  • 1/2 T. curry powder
  • 1/4 t. ground pepper
  • 32. 0z. low-sodium chicken stock
  • 1 1/2  c. red wine
  • 2 1/2 c. water
  • 1 (14.5 oz.) can fire roasted crushed tomatoes
  • 1 jar (16 ounces each) Aunt Nellie’s Sweet & Sour Red Cabbage, undrained**
  • 14 0z. kielbasa sausage or smoked sausage, cut into bite-sized pieces
  • 2 (15 oz. ) cans cannellini beans, drained and rinsed


  1. In Dutch oven, heat olive oil over medium-high heat until hot.
  2. Add onions. Cook 3 minutes, stirring frequently.
  3. Add carrots, celery and garlic. Continue cooking about 4 to 5 minutes or until onions are translucent and soft, stirring frequently.
  4. Stir in paprika, curry powder and pepper.
  5. Add chicken stock, wine, water, diced tomatoes, red cabbage and kielbasa. Bring to boil.
  6. Reduce heat. Add beans and simmer 10 minutes, or until soup is desired consistency, stirring occasionally. Season to taste.

*Substitute smoked paprika for a less spicy soup.

**If not using Aunt Nellie’s cabbage, one could certainly substitute about half a red cabbage, shredded, and toss it in with the other veggies.  I would add a bit of honey and a bit of red wine vinegar to the final soup.

Yield: 10

Prep Time: 20 mins.

Cook time: 20 mins.

Total time: 40 mins.

The aroma of this simmering soup is amazing—a tomatoey, spicy warming one wafting through your kitchen.

This recipe makes a LOT of soup.  Note that it freezes well.

Serve this up with some fresh baked sourdough bread.

I’m linking up with Deb’s Souper Sundays.

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