German Potato-Sausage Soup
Three German favorites--sausage, caraway seeds, and beer--star in this easy-to-fix and delicious-to-eat soup.
Prep Time:
20 mins
Total Time:
37 mins
Servings:
6 (about 1-1/3 cups each) servings
Ingredients
-
12 ounces uncooked bulk turkey sausage
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8 ounces fresh mushrooms, sliced
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1 medium onion, chopped
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1 stalk celery, chopped
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1 teaspoon caraway seeds, crushed
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1/4 teaspoon ground black pepper
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1-3/4 cups less-sodium beef stock
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1/2 cup light beer or non-alcoholic beer
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2 medium potatoes, cubed
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1 cup small broccoli florets
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2 cups shredded cabbage
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1-1/2 cups fat-free milk
Directions
1.
In a 4-quart Dutch oven, cook sausage, mushrooms, onion, and celery over medium heat until sausage is browned, stirring to break up sausage as it cooks. Drain off fat.
2.
Add caraway seeds and pepper to sausage mixture in Dutch oven. Add beef stock and beer; bring to boiling. Add potatoes. Cover and simmer for 10 minutes. Add broccoli. Cover and simmer about 5 minutes more or until potatoes and broccoli are tender.
3.
Stir cabbage and milk into sausage-broccoli mixture. Cook for 2 to 3 minutes or just until cabbage is tender and soup is heated through.
Nutrition information
Calories 179, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 44 mg, Sodium 522 mg, Carbohydrate 16 g, Total Sugar 6 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 12%, Iron 9%. Exchanges: Vegetable 1, Starch 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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