Sausage Cabbage Soup

• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 medium carrots, thinly sliced and halved
• 1 celery rib, thinly sliced
• 1 teaspoon caraway seeds
• 2 cups water
• 2 cups chopped cabbage
• 1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon brown sugar
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh parsley

1. In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

onion, canola oil, butter, carrots, celery, caraway seeds, water, cabbage, kielbasa, tomatoes, brown sugar, cannellini beans, white vinegar, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/sausage-cabbage-soup/ (may not work)