Esther Collins' Sausage Cabbage Soup

By duchessofdanbury

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.

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

Preparation

Step 1

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.