Cabbage Kielbasa Soup

1 quart beef broth
1 cup beer (not lite beer)
14.5-ounce can of diced tomatoes, undrained
1 bay leaf
5 cups shredded cabbage
1 large potato, peeled and diced (1/2 inch dice)
1 large onion, peeled and thinly sliced
1 large carrot, peeled and cut into 1/2-inch slices
8 ounces kielbasa sausage, quartered lengthwise and sliced at 1/2-inch intervals
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

In a dutch oven or soup pot over high heat, bring the beef broth, beer, tomatoes and bay leaf to a boil.

Add the cabbage, potato, onion, carrot, kielbasa, thyme, salt and pepper.

Bring soup back to a boil, then reduce heat to medium. Partially cover the pot, and cook until the potato and carrot are tender, 15 to 20 minutes. Remove bay leaf before serving. Makes about 6 servings.