Cabbage & sausage soup

Recipe Description
A really tasty way to stretch
a pound of meat.
Makes about 7-8 cups or about 6-8 servings
Can be frozen

* Boar's Head kielbasa has no sugar or carbs. If you
can't get sausage without sugar added, you'll have
to add the carbs listed on the package to the
counts below.

Per 1/6 Recipe: 272 Calories; 20g Fat; 17g Protein;
8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 204 Calories; 15g Fat; 13g Protein;
6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Preparation Steps:Level of Difficulty:
Time Needed:Ingredients:
3 tablespoons butter
2 medium carrots, 4
ounces after
2 stalks celery
1 small onion, 2 1/2
1 clove garlic,
1 pound cabbage
1/2-1 teaspoon
xanthan gum,
2 teaspoons chicken
bouillon granules
Salt and pepper, to
16 ounces Boar's
Head kielbasa *
4 cups chicken
broth, homemade
2 tablespoons fresh
parsley, chopped
If you chop and add the ingredients to the pot in
the following order, it will give the carrots and
celery a chance to get a head start before you add
the cabbage.

In a large soup pot, heat the butter over medium-
low heat until melted. Chop the carrots and add to
the pot. Chop the celery and it to the pot. Next
chop the onion and add it to the pot along with the
garlic. While these vegetables are cooking, coarsely
chop the cabbage; add to the pot and stir well.
Turn the heat to low, cover the pot and simmer 10
minutes, stirring occasionally. Meanwhile, cut the
kielbasa into bite-size pieces. When the 10 minutes
are up, sprinkle the xanthan gum over the surface
of the vegetables; stir in well. Add all remaining
ingredients except the parsley. Go easy on the salt,
or wait until the end to add it. The broth, bouillon
and sausage all have a lot of salt so you may not
need more. Bring to a boil; cover and simmer on low
30 minutes, stirring occasionally. Adjust the
seasoning, if necessary, then stir in the parsley.