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• 1 quart beef broth
• 1 cup beer (not lite beer)
• 14.5-ounce can of diced tomatoes, undrained
• 1 bay leaf
• 5 cups shredded cabbage
• 1 large potato, peeled and diced (1/2 inch dice)
• 1 large onion, peeled and thinly sliced
• 1 large carrot, peeled and cut into 1/2-inch slices
• 8 ounces kielbasa sausage, quartered lengthwise and sliced at 1/2-inch intervals
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a dutch oven or soup pot over high heat, bring the beef broth, beer, tomatoes and bay leaf to a boil.

Add the cabbage, potato, onion, carrot, kielbasa, thyme, salt and pepper.

Bring soup back to a boil, then reduce heat to medium. Partially cover the pot, and cook until the potato and carrot are tender, 15 to 20 minutes. Remove bay leaf before serving. Makes about 6 servings.

Does your kitchen need a high-quality Dutch oven? Get a great All-Clad, Lodge or Le Creuset Dutch oven here.

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