Average Recipe
Prep Time
15 minutes
Wait Time
8 hours
Cook Time
20 minutes

Serve this hearty bean, potato, cabbage, and sausage soup with a loaf of crusty bread for a nourishing winter meal. Polish sausages, or kielbasa, can be made from many different types of meat, and can also be either smoked or raw. I prefer to use smoked beef sausages, but use whatever type of sausage you prefer. Serve with plenty of fresh dill, or extra dried dill!

Preparation Note

Place the beans into a medium-sized bowl or 4-cup liquid glass measure and cover with a few inches of water. Let them soak on your counter for a minimum of 8 hours, or up to 24 hours. Then rinse and drain the beans using a fine mesh strainer.

2 tablespoons extra virgin olive oil
1 medium onions chopped
10 ounces smoked polish beef sausages sliced
1 teaspoons paprika
1 teaspoons dried dill
1 teaspoons dried thyme
1 teaspoons black pepper
1½ teaspoons sea salt
1¼ cups navy beans (soaked for 8 to 24 hours)
5 cups water (or chicken stock)
1 cups diced tomatoes
2 bay leaves
1½ pounds yukon gold potatoes cubed
4 cups chopped green cabbage
½ cups chopped parsley
¼ cups chopped fresh dill