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Ingredients
- 1 1/2 lb Kielbasa -- sliced 1/4" Thick
- 2 med Boiling potatoes -- cut in
- 1/2 x " cubes
- 1 x Bay leaf
- 1 x Green bell pepper -- Minced
- 2 ounce Pimientos -- sliced
- 1 med Onion -- minced
- 13 3/4 ounce Chicken broth
- 2 c. Corn cut from 2 ears
- 2 c. Shredded cabbage
- 2 c. Lowfat milk Salt White pepper Paprika
Directions
- 1. Place sausage slices in a 4- to 6-qt kettle or possibly Dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings. Spoon off fat. Add in potatoes, bay leaf, green pepper, pimientos, onion, and broth.
- Bring to a boil, reduce heat, cover, and simmer for 10 to 25 min, till potatoes are tender.
- 2. Stir in corn and cabbage and boil gently, uncovered, about 3 min.
- Add in lowfat milk. Heat slowly just till soup is steaming warm (don't boil). Season to taste with salt and white pepper. Sprinkle with paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 687 | |
| Calories from Fat 453 | 66% |
| Total Fat 50.22g | 63% |
| Saturated Fat 17.91g | 72% |
| Trans Fat 0.36g | |
| Cholesterol 136mg | 45% |
| Sodium 1454mg | 61% |
| Potassium 1066mg | 30% |
| Total Carbs 25.68g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.13g | 3% |
| Protein 33.2g | 53% |
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