Sausage Butter Beans and Cabbage Soup

Sausage, Butter Beans and Cabbage Soup
Yield: Makes 6 servings
Ingredients:
2
tablespoons butter, divided
1
large onion, chopped
12
ounces smoked sausage such as kielbasa or andouille, cut into 1/2-inch slices
8
cups chicken broth
1/2
head savoy cabbage, coarsely shredded
3
tablespoons tomato paste
1
bay leaf
4
medium tomatoes, chopped
2
cans (14 ounces each) butter beans, drained
Salt and black pepper
Preparation:
1.
Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 3 to 4 minutes or until golden. Place in 3-1/2- to 4-quart slow cooker.
2.
Melt remaining 1 tablespoon butter in same skillet; cook sausage until brown. Add to slow cooker.
3.
Place chicken broth, cabbage, tomato paste and bay leaf in slow cooker; stir until well blended. Cover; cook on LOW 4 hours or HIGH 2 hours.
4.
Add tomatoes and beans; season with salt and pepper. Cover; cook 1 hour until heated through. Remove and discard bay leaf.
Tip: Savoy cabbage is an excellent cooking cabbage with a full head of crinkled leaves varying from dark to pale green. Green cabbage may be substituted.