Three German favorites--sausage, caraway seeds, and beer--star in this easy-to-fix and delicious-to-eat soup.


Prep Time: 20 mins
Total Time: 37 mins
Servings: 6 (about 1-1/3 cups each) servings
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Ingredients
12 ounces uncooked bulk turkey sausage8 ounces fresh mushrooms, sliced 1 medium onion, chopped1 stalk celery, chopped1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 1-3/4 cups less-sodium beef stock 1/2 cup light beer or non-alcoholic beer2 medium potatoes, cubed1 cup small broccoli florets2 cups shredded cabbage1-1/2 cups fat-free milk
Directions
1 In a 4-quart Dutch oven, cook sausage, mushrooms, onion, and celery over medium heat until sausage is browned, stirring to break up sausage as it cooks. Drain off fat.
2 Add caraway seeds and pepper to sausage mixture in Dutch oven. Add beef stock and beer; bring to boiling. Add potatoes. Cover and simmer for 10 minutes. Add broccoli. Cover and simmer about 5 minutes more or until potatoes and broccoli are tender.
3 Stir cabbage and milk into sausage-broccoli mixture. Cook for 2 to 3 minutes or just until cabbage is tender and soup is heated through.

Nutrition Facts
Calories 179, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 44 mg, Sodium 522 mg, Carbohydrate 16 g, Total Sugar 6 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 12%, Iron 9%. Exchanges: Vegetable 1, Starch 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet