Prep Time
35 Mins
Cook Time
1 Hour 30 Mins
Yield
2 1/2 quarts

How to Make It

Step 1

Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 45 minutes.

Step 2

Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf. (Freeze leftover soup up to 1 month.)

Step 3

* 1 pound coarsely chopped cooked ham may be substituted for kielbasa.

Step 4

Note: You may cook first 6 ingredients and 4 cans chicken broth in a 5-quart slow cooker on LOW for 4 hours. Add remaining can of broth, coleslaw and remaining ingredients, cook on high 1 hour.

Ratings & Reviews

MHamilton's Review

TDFuller
November 16, 2010
I thought this soup was delicious! it was perfect for a weeknight dinner. I used turkey sausage and left out the green beans because I forgot them, but they would be nice in the soup. I also think chopped cabbage might be better than the slaw mix, but the mix was fast and easy. Sourdough garlic toast was a must for dipping!

TDFuller's Review

MHamilton
January 17, 2010
Very delicious with raves from my family, including 2 children under 10! Add additional thyme plus an extra 20 minutes to the final cooking. Rustic sourdough bread makes dipping fun for the smaller set. Very grand!