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Smoked-Sausage, Cabbage, And Potato Soup
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- #59052
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons cooking oil
1 onion, chopped
1/2 head green cabbage, shredded
1 pound baking potatoes, peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 1/2 teaspoon dried thyme
1 1/2 teaspoon salt
3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise
directions
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.
added by
jduncan
nutrition data
501 calories, 33 grams fat, 31 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
September 6, 2010
I was very skeptical when I finished this soup. My 15 yr. old son tasted it, and said it was good. When I tasted it, I was pleasantly suprised. It was much better then I thought it would be. Relativly easy to make, and great on a chilly fall evening. Add some crusty bread for dunking, and a green salad, and you have a great meal.