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Kielbasa & Cabbage Soup

Kielbasa & Cabbage Soup

Kielbasa & Cabbage Soup

Bobbi Denney

Ingredients

  • 2 carrots

  • (1) 13 3/4 oz can chicken broth

  • 1 turnip

  • (1) 8 oz can tomato sauce

  • 1 large potato

  • 2 sprigs parsley

  • 1 Tbsp Vegetable oil

  • 1 bay leaf

  • 1/4 tsp pepper

  • 1/4 tsp salt

  • 2 tsp sugar

  • 1 cup shredded cabbage

  • 2 tsp red wine vinegar

  • 1 medium onion, chopped

  • 1/2 lb kielbasa, cut into 1/2″ slices

  • (1) 10oz pkg frozen baby lima beans

Instructions

  1. Pare & chop carrots, turnip, and potato.

  2. In 3 qt saucepan, heat oil over medium heat.

  3. Add chopped vegies and onion. Saute’ 10 minutes, until lightly browned.

  4. Add chicken broth, tomato sauce, parsley, bay leaf, salt & pepper.

  5. Bring to a boil. Reduce heat, cover and simmer 15 minutes.

  6. Uncover soup, remove and discard bay leaf.

  7. Bring soup to a boil. Stir in all remaining ingredients.

  8. Boil 5-7 minutes, stirring occasionally, until cabbage is crisp tender.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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