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German Sausage and Cabbage Soup*

Prep Time: 30 minutes

1 Tbsp margarine or butter
3 cups purchased coleslaw blend (from 16-oz pkg)
1 medium onion, coarsely chopped
1 stalk celery, sliced
1/2 tsp caraway seed
12 oz. precooked kielbasa, quartered lengthwise, cut into 1/2-inch slices
3 cups frozen southern-style hash-brown potatoes
2 (14.5-oz) cans ready-to-serve chicken broth
1/4 tsp coarse ground black pepper

Melt margarine in large saucepan or Dutch oven over medium high heat. Add coleslaw blend, 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.

Makes 5 (1.5-cup) servings.

Per serving: 340 calories, 22 g fat (With low-fat turkey kielbasa: 8 g fat)

Pillsbury Soups & Stews recipe booklet