BETH'S SMOKEY CABBAGE SOUP

6  cups		NO FAT/ LOW SALT CHICKEN STOCK
4  tablespoons		OLIVE OIL
2  cups		ONIONS
1/2  cup		LARGE CARROT FINELY SLICED /GRATED/CHOPPED
1  pinch		GROUND BLACK PEPPER TO TASTE
2  teaspoons		BAY LEAVES
28  ounces		DRAINED CANNED FIRE ROASTED TOMATOES
2  tablespoons		TOMATO PASTE
3		CLOVES MINCED GARLICs
2  tablespoons		DRIED DILL
1  teaspoon		CORRIANDER
2  teaspoons		Mas Portell Smoked Paprika Sweet
4  ounces		Hillshire Farm Turkey Polska Kielbasa

Tip: Click on the ingredient links to learn the nutritional information for all the BETH'S SMOKEY CABBAGE SOUP ingredients. The serving size for any ingredient in BETH'S SMOKEY CABBAGE SOUP may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

THINLY SLICE ONION,CABBAGE AND CARROT AND SET ASIDE.

IN HEAVY SOUP POT WITH LID HEAT ON MED HIGH HEAT ..
ADD OLIVE OIL AND AND SAUTE ONION AND CARROT FOR 5-7 MIN, ADD GARLIC AND SAUTE FOR 1 MIN OR UNTIL FRAGRANT..TAKE CARE NOT TO BURN GARLIC.

NOW ADD CABBAGE AND KEEP TURNING IN PAN AS II WILTS. WHEN CABBAGE IS SOFT ADD CHICKEN STOCK. COMBINE WELL AND SIMMER COVERED FOR 10 MIN.

NOW ADD SPICES, DRAINED LOW SODIUM CANNED TOMATOES AND TOMATO PASTE.