Ingredients
- 2 tablespoons butter
- 8 ounce smoked sausage (cut in small chunks)
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 clove garlic, minced
- 1 tablespoon caraway seed
- 1 teaspoon celery seed
- 1 tablespoon fresh thyme leaves, chopped
- 1 package (16 ounce) shredded cabbage
- 1 1/2 quarts chicken stock* (no-salt added)
- 1 1/2 cups diced tomatoes (canned)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large potato (peeled and diced, soaking in water to prevent browning)
How to Make
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Step 1: Melt butter in a stock pot. Brown sausage on medium heat; then remove from pan with a slotted spoon. Set aside.
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Step 2: Add to the same pot, onion, bell pepper, celery and carrots. Cook on medium heat to soften. Add garlic and cook 1 minute.
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Step 3: Add caraway seed, celery seed and thyme leaves and cook a couple minutes.
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Step 4: Add cabbage, stir, cover and cook for about 15 minutes.
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Step 5: Add the cooked sausage, chicken stock, tomatoes, salt and black pepper. Stir, bring to a boil, then reduce heat to medium-low. Cover and let cook 30 minutes.
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Step 6: Drain potatoes and add to soup. Increase heat to medium-high and cook 10-15 minutes or until potatoes are tender, but not mushy.
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Step 7: *Note: if you like a more brothy soup, add more chicken stock.
We hope you enjoy this recipe!
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