Shelly's Recipe

POLISH SAUSAGE-CABBAGE SOUP

Category: Soups

1 tbsp vegetable oil
3 cups coarsely chopped green cabbage (about half a small head)
1 cup chopped onions
1 cup baby carrots, halved lengthwise
1/2 lb Polish sausage, sliced (1/2 inch)
4 cups reduced-sodium chicken broth or homemade stock
1 (19 oz) can cannellini or (15 oz) can great Northern beans, drained, rinsed
1/2 tsp dried thyme
1/4 tsp coarsely ground pepper

Heat oil in Dutch oven or large pot over medium-low heat until hot. Add cabbage, onions and carrots; stir to combine. Cover and slowly cook, stirring occasionally, 10 minutes or until cabbage and onions are soft and tender. Add sausage and broth. Increase heat to medium-high; bring to a boil. Reduce heat to medium; cook, uncovered, 20 minutes. Add beans, thyme and pepper; cook 5 minutes. Serves 4