Cabbage & Sausage Soup
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 4 | each |
potatoes
|
|
| ½ | lb. |
polish kielbasa sausage
sliced |
*
|
| 4 | cups |
cabbage
shredded |
|
| 10 | ounces |
green peas
|
|
| ⅛ | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
marjoram
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 4 | each |
potatoes
|
|
| 0.5 | lb. |
polish kielbasa sausage
sliced |
*
|
| 946 | ml |
cabbage
shredded |
|
| 289 | ml/g |
green peas
|
|
| 0.6 | ml |
thyme
|
*
|
| 0.6 | ml |
marjoram
|
*
|
Directions
Melt butter in large saucepan.
Add chopped onion and celery and sliced sausage.
Cook and stir until vegetables are limp and clean and sausage is beginning to brown.
Add chicken stock and cabbage and bring to a boil.
Reduce heat to simmer and cook for 5 minutes.
Taste for seasoning and add salt and pepper as needed.
Don't over cook.
