Friday, September 20, 2013

Cabbage Sausage Soup

1 lb. Italian sausage (or turkey kielbasa)
1 16 oz. can kidney beans, drained and rinsed
3 cups water
1 14 oz. chicken broth (2 bouillon cubes)
1 10 ¾ oz. condensed tomato soup
1 small head of cabbage coarsely chopped
1 medium onion, chopped
¾ t. salt
¼ t. paprika
½ t. pepper
Bay leaf
Parmesan cheese for garnish

Cook sausage in medium skillet until browned. Drain and combine with all ingredients except beans and cheese in large saucepan; bring to a boil over high heat; reduce heat to low. Cover and simmer 35 minutes or until cabbage is tender. Remove bay leaf, add beans can cook until they are heated thoroughly.

Serve in bowls and garnish with Parmesan cheese. Refrigerate leftovers.

Janelle Elkin, my neighbor