Potato And Cabbage Soup With Kielbasa

• 2 tspn canola oil
• 2 red onions, sliced
• 2 garlic cloves, peeled
• 2 cups finely shredded cabbage
• 1/4 tspn caraway seeds, crushed
• 2 small russet potatoes, peeled and halved
• 1/4 lb low fat turkey kielbasa. Halved and sliced
• 3 fresh thyme sprigs
• 1/4 tspn salt
• 1/4 tspn freshly ground pepper
• 8 cups reduced sodium chicken broth. (I used fat free)
• 1/3 cup chopped flat-leaf parsley

1. 1.)teat the oil in a large nonstick skillet over medium heat. Add the onions and garlic; cook stirring occasionally, until softened, about 5 minutes. Add the cabbage and caraway seeds; cook, stirring occasionally, until softened, about 5 minutes.
2. 2.)transfer the cabbage mixture to a 5-6 quart slow cooker. Add the potatoes, kielbasa, thyme sprigs, salt, and pepper. Pour the broth over the kielbasa and vegetables. Cover and cook until the veggies are fork-tender, 4-5 hours on high or 8-10 hours on low. Discard the garlic and thyme sprigs; stir in the parsley.

canola oil, red onions, garlic, cabbage, ubc, russet potatoes, ubc, thyme, ubc, ubc, chicken broth, flatleaf

Taken from www.epicurious.com/recipes/member/views/potato-and-cabbage-soup-with-kielbasa-1243338 (may not work)