German Sausage and Cabbage Soup

 

1

tablespoon butter or margarine

3

cups coleslaw mix (from 16-oz bag)

1

medium onion, coarsely chopped (1/2 cup)

1

stalk celery, sliced (1/2 cup)

1/2

teaspoon caraway seed

3/4

lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices

3

cups frozen southern-style diced hash brown potatoes (from 32-oz bag)

3 1/2

cups Progresso® chicken broth (from 32-oz carton)

1/4

teaspoon coarse ground black pepper

• 1 In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.