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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A warm and flavorful soup. I usually serve it with Honey-Wheat cornbread for a tasty and easy meal on cool evenings. Ingredients:
1 medium onion, chopped |
1 tablespoon vegetable oil |
1 tablespoon butter |
2 medium carrots, thinly sliced and halved |
1 celery rib, thinly sliced |
1 teaspoon caraway seed |
2 cups water |
2 cups chopped cabbage, chopped |
1/2 lb smoked kielbasa or 1/2 lb polish sausage, halved and cut into 1/4-inch slices |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 tablespoon brown sugar |
1 (15 ounce) can white kidney beans, rinsed and drained |
1 tablespoon white vinegar |
1 teaspoon salt |
1/4 teaspoon pepper |
fresh parsley, minced |
Directions:
1. In a 3-qt. saucepan, saute onion in oil and butter until tender.
2. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes and brown sugar; bring to a boil.
3. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
4. Add beans, vinegar, salt and pepper.
5. Simmer, uncovered, for 5-10 minutes or until heated through.
6. Sprinkle with parsley.
7. Yield: 6 servings.
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