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Kielbasa Stew by Mendy Erwin serves: 4

I, personally, would call this "Soup" instead of "Stew." I serve it with corn muffins.

Ingredients:

4 c

coarsley chopped cabbage

3 c

peeled, cubed potato

1 1/2 c

sliced carrots

1 lb

cooked kielbasa, sliced

1/2 tsp

dried basil, crushed

1/2 tsp

dried thyme, crushed

1/2 tsp

ground black pepper

2 14 oz

cans chicken broth

Directions:

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.

* Instead of the chicken broth can use chicken boullion and added some onion and a clove of fresh garlic