My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 medium carrots, thinly sliced and halved
- 1 celery rib, thinly sliced
- 1 teaspoon caraway seeds
- 2 cups water
- 2 cups chopped cabbage
- 1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon brown sugar
- 1 can (15 ounces) white kidney beans, rinsed and drained
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh parsley
- In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
- Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings.
Originally published as Sausage Cabbage Soup in Taste of Home August/September 1998, p25
Reviews for Sausage Cabbage Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review