Quick cabbage soup for St. Patrick's Day

DINNER TONIGHT

March 15, 2006|By ROBIN MATHER JENKINS | ROBIN MATHER JENKINS,CHICAGO TRIBUNE

Cabbage and potatoes seem natural to give a nod to St. Patrick. Here's a vegetable-packed soup that is hearty enough to hold you over, yet fast enough to fend off pre-dinner yowling.

Its secret: Dicing the ingredients makes them cook faster.

You probably have most of this stuff on hand. It needs nothing but lightly buttered bread, preferably pumpernickel, to accompany it. Pick up dessert on the way home if your crowd wants a sweet. And cleanup is simple, too, because you'll have only one pot to wash.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe and analysis.

Cabbage Soup With Kielbasa

Serves 6 -- Total time: 40 minutes

1 quart beef broth

1 cup beer

1 can (14 1/2 ounces) diced tomatoes

1 bay leaf

1 small head cabbage, shredded (see note)

1 large baking potato

1 large onion, thinly sliced

1 large carrot, cut into 1-inch slices

8 ounces kielbasa or smoked turkey sausage, cut in 1/2 -inch dice

1/2 teaspoon thyme

1/4 teaspoon caraway seed

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground pepper

Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.

Heat to a boil; reduce heat to medium. Partially cover the pot. Cook until the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper. Remove bay leaf before serving.

Note: As you slice and dice each vegetable, add it to the hot broth mixture.

Per serving: 242 calories, 11 grams fat, 4 grams saturated fat, 25 milligrams cholesterol, 27 grams carbohydrate, 11 grams protein, 1,048 milligrams sodium, 4 grams fiber

Menu suggestion

Cabbage Soup With Kielbasa

Bread and butter

Apple pie

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