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Cabbage and Kielbasa Soup

2 ts Canola oil
1 c Chopped onions
1 c Thinly sliced carrots
1 c Potatoes; diced
1/4 lb Kielbasa; sliced/quartered
19 oz Canned tomatoes; undrained/chopped
4 c Shredded cabbage
2 1/2 c Beef stock; hot
1/4 c Chopped fresh parsley
1 tb Sugar
1/2 ts Paprika
1/2 ts Pepper


In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 minutes or until onions are soften. Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until vegetables are tender.


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