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.
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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
Details
Cooking time 30mins
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.
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