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 you may use whatever type of sausage you like. 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.
Ingredients
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
