Smoked sausage, cabbage and potato soup

  We are a family of soup eaters. I thought this one was particularly good. It is light and flavorful without being too heavy. Even good on a cool summer day. When cabbage is one sale it is really an inexpensive meal. 

  As you can see by the directions it is very quick to get together. Browning the sausage before adding it to the soup gets rid of the greasy taste that sausage can have. Some of the fat will render out and not add fat to the soup. I have used kielbasa and polish sausage. Which ever one I happen to have on hand. If you are looking for a quick, light meal this is it. Serve with your favorite sides and crisp crackers.

Smoked-Sausage, Cabbage, and Potato Soup

Source: Quick from Scratch - Soups and Salads

Active Time:  15 Minutes

Total Time:  30 Minutes

Serves 4

INGREDIENTS

2 tablespoons cooking oil

1 onion, chopped

1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 quarts)

1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices

1 quart water

2 cups canned low-sodium chicken broth or homemade stock

1 bay leaf

1 1/2 teaspoons dried thyme

1 1/2 teaspoons salt

3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise

DIRECTIONS

In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.

Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.