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Sausage Cabbage Soup Recipe

Sausage Cabbage Soup Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

Ingredients

  • 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 Johnsonville® Polish Kielbasa Split Rope Sausage 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

Directions

  • 1. 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.
  • 2. Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 259 calories, 15 g fat (5 g saturated fat), 30 mg cholesterol, 1,015 mg sodium, 23 g carbohydrate, 6 g fiber, 9 g protein.