Make a hearty sausage soup in about 30 minutes, just right for mopping up with crusty dark bread.
tablespoon butter or margarine
cups coleslaw mix (from 16-oz bag)
medium onion, coarsely chopped (1/2 cup)
stalk celery, sliced (1/2 cup)
teaspoon caraway seed
lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices
cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
cups Progresso™ chicken broth (from 32-oz carton)
teaspoon coarse ground black pepper
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.
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.
You can substitute 2 1/2 cups shredded cabbage and 1/2 cup shredded carrots for the coleslaw mix.
Reduce the fat and sodium in this soup by using low-fat turkey kielbasa and choosing fat-free chicken broth with 1/3 less sodium.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.