Al's Cabbage BEAN AND SAUSAGE SOUP



2 tablespoons olive oil or canola oil
1 coil kielbasa sausage, diced
4 large garlic cloves, chopped
1 fennel bulb diced
1 sweet onion diced
1 celerac root diced
2 carrots sliced fine
1 celery heart with leaves chopped fine
1 small white cabbage
8 14 1/2-ounce cans low-salt chicken broth
2 15-ounce can navy beans
2 can diced tomatoes with herbs
16 oz sour cream
1 bundle dill minced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add in
onion, carrot and celery, about 5 minutes. Add broth and navy beans with
their juices and cabbage. Simmer until flavors blend and soup thickens
slightly, about 20 minutes. Add sour cream and dill do not allow to boil
stir well for 5 minutes... Season to taste with salt and pepper. Ladle
soup into bowls.

Serves 6.

Bon Appétit
March 1996