Only thing I did different was add a can of carrots for color and a can of chopped tomatoes and a jar of mushrooms. and melted in some smoked Gouda at the end. This is a weeks worth of food LOL...
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Ingredients
1
tablespoon butter or margarine
3
cups coleslaw mix (from 16-oz bag)
1
medium onion, coarsely chopped (1/2 cup) SAVE $
1
stalk celery, sliced (1/2 cup)
1/2
teaspoon caraway seed
3/4
lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices
3
cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon coarse ground black pepper
Steps
Prevent your screen from going dark while you cook.
1
In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
2
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.
http://www.bettycrocker.com/recipes/german-sausage-and-cabbage-soup/24f2ebc1-36f2-405b-9ac9-f6b952b17296#!
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