I don’t think it would hurt if you left the tomatoes out of this one.

SAUSAGE CABBAGE SOUP

1 medium onion, chopped
1 Tbsp. vegetable oil
1 Tbsp. butter or margarine
2 medium carrots, halved and thinly sliced
1 celery rib, thinly sliced
1/2 tsp. caraway seeds
2 cups chicken broth
1 cup water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4 inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 Tbsp. brown sugar
1 can (15 ounces) white kidney beans, rinsed and drained
1 tsp. vinegar
1 tsp. salt
1/ 4 tsp. pepper
Minced Fresh Parsley

In a 3-qt. Saucepan, saute onion and celery in oil and butter until almost tender. Add carrots; saute for 3 minutes. Add caraway seeds, broth,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. Sprinkle with parsley.
Yield: 6 servings.