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Sausage Cabbage Soup

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

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 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) cannellini 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.

Nutrition Facts

1 cup: 259 calories, 15g fat (5g saturated fat), 30mg cholesterol, 1015mg sodium, 23g carbohydrate (9g sugars, 6g fiber), 9g protein.

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