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 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.

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