German Soup

Enjoy a tangy broth with just a hint of sweetness that's chock full of veggies and German sausage!

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
1 clove minced garlic
2 cups water
2 cups chopped cabbage
1 large russet potato or 2-3 smaller ones of any variety
1/2 pound German sausage or bratwurst, cut and uncooked (it will cook in the pot)


1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) white kidney beans, rinsed and drained
1 can (15 ounces) chicken broth (you may want more depending on the amount of veggies added)
4-5 tablespoons vinegar (We used a combination of malt and white, but any type will work!)
1 teaspoon salt (or to taste)
1/4 teaspoon pepper -- I recommend more
Oregano to taste
1 can of beer
Minced fresh parsley



Directions: In a 3-qt. saucepan, saute onion in oil until tender. Add carrots and celery; saute for 3 minutes. Add caraway and garlic; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes, potato, chicken broth and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add beans, vinegar, beer, salt and pepper. Simmer, until ready to serve (20-30 minutes at least). Make sure sausage is thoroughly cooked. Sprinkle with parsley.





FYI -- use as much sausage as you like! Same with the vinegar...I love the tangy taste!