Potato and Cabbage Soup with Kielbasa

Recipe by: WW Slow Good Cookbook
Serving Size : 4

Note: This recipe calls for turkey kielbasa, which isn't Core. I think most brands are about 1 pt per ounce? But I bet you could substitute canadian bacon or turkey ham if you don't want to spend the points.

Amount Measure Ingredient -- Preparation Method
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2 teaspoons healthy oil
2 red onions -- sliced
2 cloves garlic -- peeled
2 cups green cabbage -- finely shredded
1/4 teaspoon caraway seeds -- crushed
2 small russet potatoes -- peeled, halved lengthwise, and sliced
1/4 pound turkey kielbasa -- halved lenghtwise and sliced
3 fresh thyme sprigs
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups chicken broth
1/3 cup chopped fresh parsley

Heat 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 min.

Transfer the cabbage mixture to a large slow cooker. Add the potatoes, kielbasa, thyme sprigs, salt, and pepper. Pour the broth over the kielbasa and vegetables. Cover and cook until the vegetables are fork tender, 4-5 hours on high or 8-10 hours on low. Discard the garlic and thyme sprigs; stir in parsley.