Bavarian Leek and Cabbage Soup

Ingredients

• 3 tablespoons extra-virgin olive oil 
• 2 medium leeks, white and light green parts, halved and thinly sliced (see Tip)
• 1 cup coarsely chopped carrot
• 1 cup diced celery
• 2 tablespoons chopped fresh thyme
• 6 cups low-sodium chicken broth or stock
• 1 12-ounce bottle lager
• 8 cups thinly sliced green cabbage
• 3 cups diced red potatoes
• 2 bay leaves
• 4 cups chopped greens, such as chard or kale
• 12 ounces smoked bratwurst or kielbasa, cut into ½-inch rounds
• ¾ teaspoon salt
• Chopped fresh parsley for garnish
• Ground pepper to taste
• ½ cup reduced-fat sour cream

Directions

1. Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme.
2. Cover and cook, occasionally stirring, for 10 minutes.
3. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil.
4. Uncover, reduce heat and simmer for 10 minutes.
5. Stir in greens and sausage and cook, occasionally stirring, until the potatoes are tender, 10 to 15 minutes more.
6. Season with salt and pepper. Discard bay leaves.
7. Ladle into bowls and top each with parsley, if desired.