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  • CABBAGE KIELBASA SOUP

    1 vote
    CABBAGE KIELBASA SOUP
    Prep time:
    Cook time:
    Servings: 6
    by JUDY B
    40 recipes
    		 >

    Ingredients

    • 1 QT BEEF BROTH
    • 1 CUP BEER (NOT LITE BEER)
    • 14.5 OZ CAN OF DICED TOMATOES, UNDRAINED
    • 1 BAY LEAF
    • 5 CUPS SHREDDED CABBAGE
    • 1 LARGE POTATO, PEELED AND DICED (1/2 INCH DICE)
    • 1 LARGE ONION, PEELED AND THINLY SLICED
    • 1 LARGE CARROT, PEELED AND CUT INTO 1/2 INCH SLICES
    • 8 OZ KIELBASA SAUSAGE, QUARTERED AND SLICED 1/2 INCH INTERVALS
    • 1/2 TEASPOON DRIED THYME
    • 1/2 TEASPOON SALT
    • 1/4 TEASPOON PEPPER

    Directions

    1. IN A DUTCH OVEN OR SOUP POT OVER HIGH HEAT
    2. BRING BEEF BROTH, BEER, TOMATOES, BAY LEAF TO BOIL.
    3. ADD CABBAGE, POTATO, ONION, CARROT, KIELBASA, THYME
    4. SALT PEPPER
    5. BRING SOUP BACK TO A BOIL
    6. THEN REDUCE HEAT TO MEDIUM
    7. PARTIALLY COVER THE POT
    8. COOK UNTIL THE POTATO AND CARROTS ARE TENDER
    9. 15 TO 20 MINUTES
    10. REMOVE BAY LEAF BEFORE SERVING

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