German Sausage and Cabbage Soup - Heidi Farmer
Recipe
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Ingredients
- 10.2 tbsp margarine or butter
- 30.6 cups coleslaw blend (16 oz pkg)
- 10.2 medium onion, coarsely chopped
- 10.2 stalk celery, sliced
- .50.1 tsp caraway seed
- 122.4 oz precooked kielbasa, quartered lengthwise, cut into 1/2 inch slices
- 30.6 cups frozen southern style hash-browns
- 20.4 (14.5 oz) cans ready to serve chicken broth
- .250.05 tsp coarse ground pepper
Steps
- Melt margarine in large saucepan or Dutch oven over medium heat. Add coleslaw, onion, celery, and caraway seed. Cook and stir 2-3 minutes or until vegetables are crisp-tender.
- Add all remaining ingredients. Mix well. Bring to a boil. Reduce heat, cover and simmer 5-10 minutes or until potatoes are tender and soup is thoroughly heated, stirring occasionally.
Under 30 min.
Medium
