Esther Collins' Sausage Cabbage Soup

Esther was mom's first cousin. She lived with her sister, Wilma here in Fort Wayne. Ken and I were there care-givers when Esther could no longer drive. This soup is easy and you can freeze the extra leftovers. Esther and Wilma loved to cook and bake.

Esther Collins' Sausage Cabbage Soup
Esther Collins' Sausage Cabbage Soup

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium onion; chopped

  • 1

    T. veegetable oil

  • 1

    T. butter

  • 3

    med carrots; thinly sliced and halved

  • 1

    celery rib; thinly sliced

  • 1

    t. caraway seed

  • 2

    cups water

  • 2

    cups chopped cabbage; bite size

  • 1/2

    lb. fully cooked smoked sausaege; halved and cut into 1/4" slices.

  • 1

    can diced tomatoes; undrained

  • 1

    T. brown sugar

  • 1

    can ( 15 oz.) kidney beans; rinsed and derained; may use white or red; or mix the 2

  • 1

    T. vinegar

  • 1

    t. salt

  • 1/4

    t. pepper

  • Minced fresh parsley

Directions

In a 3 quart saucepan; saute onion in oil and butter until tender; add caraway......cook and stir. Add carrots, celery, water, cabbage, sausage, tomatoes and brown sugar. Bring to boil; reduce heat and cover. Simmer for 15-20 minutes or until vegetaebles are tender. Add beans, vinegar, salt and pepper. Simmer uncovered for 5-10 minutes or until heated through. Sprinkle with parsley.

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