Cabbage Stone Soup

Source: GFCF Recipes, yahoo groups

1 Tbsp vegetable oil

1 Tbsp margarine

1 medium onion, chopped

2 carrots cut into coins

1 celery stalk, thinly sliced

1 tsp caraway seeds

2 cup water

2 cup chopped cabbage

½ pound fully cooked gluten free  smoked kielbasa or Polish sausage, cut into slices

1 can (14 1/2oz) diced tomatoes, undrained

1 Tbsp brown sugar

1 can (15 oz) white kidney bean, rinsed and drained

1 Tbsp  gluten free vinegar

1 tsp salt

¼ tsp pepper

In a large soup pot, sauté onion in oil and margarine until tender. Add carrots and celery; sauté for 3 minutes. Add caraway; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes, and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add beans, vinegar, salt and pepper. Simmer uncovered, for 5-10 minutes or until heated through.