Perfect for dinner on a chilly Autumn evening!
This recipe is from The Slow Cooker Bible.
1 tablespoons butter, divided
1/2 large onion, chopped
12 ounces kielbasa cut into 1/2 inch slices
5 cups chicken broth
1/2 head savoy or green cabbage, coarsely shredded
2 tablespoons tomato paste
1 bay leaf
2 medium tomatoes, chopped
2 14 oz. cans butter beans,drained
salt and pepper
Melt 1/2 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 3 to 4 minutes or until golden. Place in slow cooker.
Melt remaining 1/2 tablespoon butter in same skillet; cook sausage until brown on both sides. Add to slow cooker.
Place chicken broth, cabbage, tomato paste and bay leaf in slow cooker; stir until well blended. Cover; cook on LOW 3hours or HIGH 1 1/2 hours.
Add tomatoes and bean; season with salt and pepper. Cover; cook 20 - 30 minutes until heated through. Remover and discard bay leaf.
Notes: I didn't have a bay leaf, so I sprinkled coriander in the soup. Yum! Also, taste the soup before adding salt, the chicken broth may give it enough seasoning.
To complete the meal I served the soup with homemade wheat rolls and squash.
