Go Back
Print
Notes
–
+
servings
Print Recipe
5
from 1 vote
Slow Cooker Kielbasa and Cabbage Soup
Cook Time
6
hrs
Total Time
6
hrs
Servings:
8
-10 servings
Ingredients
For the soup:
1
head green cabbage
chopped
1
white onion
diced
2
large carrots
peeled and diced
2
celery stalks
diced
1
lb
Jennie-O Turkey Kielbasa
2
cans Northern white beans
drained and rinsed
2
cloves
garlic
minced
2
bay leaves
3
cups
chicken broth
1/2
teaspoon
salt
For the roux:
1/4
cup
unsalted butter
1
white onion
diced
3
stalks celery
finely chopped
1/3
cup
flour
2
cups
milk
I used whole milk
2
cups
chicken broth
salt and pepper
to taste
Instructions
Place all soup ingredients (not roux ingredients) in slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
To make the roux:
In a medium pot, melt butter.
Add onion and celery and cook until softened, about 5-7 minutes.
Add flour and stir to combine, and let cook for 1 minute.
Slowly add the milk and broth, stirring constantly.
Bring to a simmer then lower heat and let simmer for 15 minutes, stirring occasionally to prevent bottom from burning.
Add roux to slow cooker for the last 30 minutes of cooking.
Serve and enjoy!
Notes
*Instead of making the roux from scratch, you can add a can of cream of celery soup instead, with similar results!