1 can (15 oz) white kidney beans, rinsed and drained
1 tbsp vinegar
1 tsp salt
1/4 tsp pepper
Minced fresh parsley
Instructions
In a 3-quart saucepan, saute onions in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Add water, cabbage and sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Add beans, vinegar, salt and pepper. Simmer, uncovered, 5-10 minutes more or until heated through. Sprinkle with parsley.
Yield 6 servings.
Originally Submitted
9/3/2010
0 Out of 5 from
0 reviews
You can add this Sausage Cabbage Soup recipe to your own private DesktopCookbook.
