January is National Soup Month! What better time of year to enjoy a warm bowl of hearty soup than the warm wintery months like January? Cabbage soup has long been associated with weight loss plans and diets, but it’s a great addition to any eating plan and it’s only 189 calories per cup with 2 grams of fat. Garden fresh cabbage is plentiful this time of year so take advantage of this cool weather crop – it’s full of antioxidants which can help to lower LDL or “bad” cholesterol and defend against certain types of cancer.

This particular recipe comes from the National Extension Association of Family & Consumer Sciences cookbook “Living Well – More Than a Cookbook” which was released in 2010.

1 onion, chopped
2 cloves garlic, minced
8 ounces Italian turkey sausage
2 tablespoons olive oil
2 carrots, thinly sliced
1 rib celery, thinly sliced
1 teaspoon caraway seeds
1 tablespoon white vinegar
2 cups low-fat, low-sodium chicken broth
1 (14 ounce) can no-salt added diced tomatoes
2 cups chopped, fresh cabbage
1/4 cup chopped red & green bell pepper
1 tablespoon brown sugar
1 (15 ounce) can white kidney beans, drained & rinsed
1 tablespoon white vinegar
Salt & Pepper – To Taste

Sauté the onion, garlic and sausage in the olive oil in a 4 – quart saucepan until tender. Add the carrots and celery. Sauté for several minutes or until tender. Add the caraway seeds and sauté for 1 minute. Add the broth, cabbage, tomatoes, bell pepper and brown sugar. Bring to a boil; reduce the heat. Simmer, covered, for 15 to 20 minutes or until the vegetables are tender. Add the beans, vinegar, salt & pepper. Simmer, uncovered, for 5 -10 minutes or until thoroughly heated. Ladle into soup bowls.

Note: Red kidney beans, garbanzo beans, or black beans may be substituted for the white kidney beans. This soup freezes well, so make a double batch and freeze in meal-sized portions for a quick meal on a busy day.