HUNGARIAN GOULASH SOUP

1/2 pound low-fat, skinless, smoked sausage
2 Tab. olive oil (to brown meat & veggies)
(2) med. red onions - halved & sliced
(4) cloves garlic, crushed or diced
(2) cups sliced celery
(2) cups sliced carrots
4 cups fat-free chicken broth
4 tsp. chicken base (if broth is bland)
2 Tab. Hungarian Sweet Paprika
4 tsp. Caraway Seed
1 1/2 pounds russet potatoes (or red)
(about 4 medium potatoes) - large dice
Salt & Pepper to taste

Slice the sausage link lengthwise and then cut into slices (half moons). Brown the sausage slices in 1 Tab. olive oil and then remove from the pan. Set aside. Add another Tab. olive oil and saute' onions and garlic a little and then add the celery and carrots and continue cooking for about 10 minutes. Then add the broth, chicken base, paprika, caraway seed and potatoes. Bring pot to a boil. Taste and make sure the broth tastes good to you, and if not, add more seasonings and then cover and simmer for about 30 minutes on low heat until potatoes and carrots are tender and the flavors blend. Add in the sliced, browned sausage the last 5 minutes of cooking time. You can garnish with fresh parsley or sliced green onion tops if desired. Serve with either toasted rye bread (or croutons) and serve in large soup bowls. Each serving is 2 cups and there are about 5 servings in the pot (about 10 cups total).

Number of Servings: 5

Recipe submitted by SparkPeople user TRMYOR3.