German Sausage and Cabbage Soup

By MJH

Ingredients

• 1 tablespoon butter or margarine
• 3 cups coleslaw mix (from 16-oz bag)
• 1 medium onion, coarsely chopped (1/2 cup)
• 1 stalk celery, sliced (1/2 cup)
• 1/2 teaspoon caraway seed
• 3/4 lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices
• 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
• 3 1/2 cups Progresso® chicken broth (from 32-oz carton)
• 1/4 teaspoon coarse ground black pepper

Preparation

Step 1

In large saucepan or Dutch oven, melt butter over medium heat.

Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in remaining ingredients.

Heat to boiling; reduce heat.

Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.