| | Directions | | Break sausage into chunks into a large pot. Cook over medium high heat, stirring often 5 minutes or until browned. Add onion and carrots, cover and cook over medium heat stirring once or twice, 3 minutes or until onions start to soften. Add potatoes, broth, 1 C. of the water and the garlic, bring to a boil. Simmer 5 minutes or until carrots are almost tender. Stir in cabbage, cook 5 minutes until vegetables are tender. In small cup, stir flour with remaining 1/4 water until blended. Stir into soup, Cook 2 minutes. Serves 4 |
|
|
| Ingredients | | - |  | 8 ounces hot or sweet Italian sausage removed from casings |
| - | | 1 onion chopped (large) |
| - | | 1 cup sliced carrots |
| - | | 2 potatoes, peeled and cut (medium) |
| - | | 1 can reduced sodium chicken broth |
| - | | 1 1/4 cups water |
| - | | 2 teaspoons minced garlic |
| - | | 8 ounces cabbage, cut |
| - | | 1 tablespoon flour |
| |
| |
