- 1 tablespoon vegetable oil
- 1 large onion, cut into medium dice
- 2 quarts chicken broth
- 1 pound kielbasa sausage, cut into medium dice
- 4 medium red boiling potatoes, cut into medium dice
- 2 stalks celery, cut into small dice
- 2 medium carrots, cut into medium dice
- 1 (14.5 ounce) can diced tomatoes
- 1 (8.5 ounce) package coleslaw mix
- 2 teaspoons dried thyme leaves
- Salt and ground black pepper to taste
- Heat oil in a soup kettle or Dutch oven over medium-high heat. Add onions; cook until tender, about 5 minutes.
- Add remaining ingredients to soup kettle and bring to a boil. Reduce heat and simmer soup, partially covered, until vegetables are tender, about 20 to 30 minutes.