Warm up from the inside with a steaming bowl of this slow cooker soup with shredded cheese and croutons on top. It is so hearty and satisfying with kielbasa, potatoes, cabbage and white beans.

slow cooker kielbasa, cabbage and potato soup

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 12 cups 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American


This hearty cold weather soup will warm you up from the inside. It is so satisfying because it has kielbasa, potatoes, white beans and cabbage. The flavor of rosemary and anise seed will smell so good as it simmers all day. And there will be some for lunch the next day too.



  • 6 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 teaspoon chopped rosemary
  • ¼ teaspoon anise seed
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 small onion, diced
  • 1 14-ounce can cannellini beans or white beans, drained and rinsed
  • 12-ounces small potatoes, cut in half
  • 7 ounces kielbasa, cut into half moons
  • 2 cups chopped cabbage
  • 1 cup shredded cheese such as Gruyere, Swiss or Cabot Alpine Cheddar
  • 1 cup croutons, optional (gluten-free if desired)


  1. Whisk broth, water, rosemary, anise, salt and pepper in a large slow cooker. Add onion, beans, potatoes, kielbasa and cabbage and stir to combine. Set slow cooker on high for 4 hours or on low heat for 8 hours. Top with cheese and crotons if using.


42 mg Cholesterol, 0 g Added Sugar


  • Serving Size: 2 cups
  • Calories: 266
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 17 g