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Soup Weather

I love making Cabbage Kielbasa Soup in the Fall. It's easy to put together after a long day's work. Soup is a great way to stay warm on chilly nights. This is also good weather to start baking bread.


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Enjoy this Texas Cooking recipe and have a great week!


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Cabbage Kielbasa Soup

Here is a great soup for Oktober.

  • 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
  1. In a dutch oven or soup pot over high heat, bring the beef broth, beer, tomatoes and bay leaf to a boil.
  2. Add the cabbage, potato, onion, carrot, kielbasa, thyme, salt and pepper.
  3. 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.
  4. Remove bay leaf before serving.

Lone Star List

Here are 10 things that caught my eye this week!

  1. Texas Monthly has released 120 Tacos You Must Eat Before You Die
  2. NYT Obituaries: Overlooked No More: Yamei Kin, the Chinese Doctor Who Introduced Tofu to the West.
  3. Addie Broyles: A fall-favorite family recipe for apple cake or muffins.
  4. The Smoking Ho visits The Woodlands BBQ Festival 2018
  5. Imperial Sugar: Chai Pumpkin Cake with Browned Butter Frosting.
  6. Statesman: Austinite Ophie Garcia, 81, has been working at H-E-B for more than 53 years - great story!
  7. The Weekly Menu Book: Chicken Stew with Mashies recipe
  8. News Memphis: Man run over by lawn mower while trying to kill son witk chainsaw
  9. Globe & Mail: The race is on toward the first 2,000-pound pumpkin in Canada
  10. New Yorker: If you only had one day to eat in New York City, where should you go?

New Cookbooks We're Reading

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