her ya go:

3 Tablespoons Butter
1 Pound Shredded Cabbage
1 Cup Onions, Thinly Sliced
4 Cans Chicken Broth
(or 6 Cups Home-Made Chicken Broth)
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Nutmeg
1/2 Cup Rice, Uncooked
1 Cup Shredded Gruyere Cheese

Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along
with
onions.  Cook over medium heat for about 10 minutes.  Add broth, salt,
pepper and nutmeg; simmer, covered for 10 minutes.  Add rice and cook
20
minutes longer, or until rice is tender.  Serve in bowls; pass the
cheese
for a garnish.

Here's my favorite:

Sausage Soup Olé by MarieAnn

1 lb. smoked sausage(cut in 1 in. slices, or diced, as you prefer)  12
1 can(14-15 oz.)stewed tomatoes  27-4=23
1 can(14-15 oz.) sliced or diced tomatoes in juice  14
1 can(15-16 oz.)pinto beans, undrained  65-20=45  You can use black soy
beans and reduce the carbs here to 1 net carb..
1 can(14 oz.) chicken broth
1/2 of a medium head of cabbage, chopped fairly large  25-10=15
1 Tbs. chili powder  4-3=1
(2 tsp. sugar or substitute) 8 if used
1 jalapeno pepper, seeded and minced  0
1 medium size onion,chopped  9-2=7
2 cloves garlic, minced  1

TOTAL   168-39=129, makes approx 3 quarts, 6 2-cup servings.  Per serving
426 cals, 29 g fat, 21 net carbs-14 with the soy beans, 17 g protein.

Put all ingredients in soup pot. This will look to thick to be soup, but
will become less thick as cabbage cooks down. Lower heat and simmer from 30
to 60 minutes, depending on how soft you prefer your cabbage.

In news:NtKPf.122893$4l5.33977@dukeread05,
Marengo <pjmarengo@yahoo.com> stated

Here ya go! This is the one I use, except that I always change things.
As mentioned, coarsely shredded greens are a great addition.

Italian Sausage Soup
by Linnen

1 lb. Italian sausage (mild or spicy, depending on taste), thinly
sliced ½ onion, chopped
2 Tbsp. olive oil
2 Green bell peppers, coarsely chopped
Garlic clove, minced
Celery, 3 stalks, minced
Canned or homemade chicken broth, 2 quarts
Zucchini, 2 med, cubed (about 3 cups or so)
Tbsp. tomato paste
Seasonings to taste (depends on sausage seasoning)

Saute onion and sliced Italian sausage in olive oil in soup kettle.
Add garlic, celery, and green peppers when sausage and onion start to
brown, continue cooking over medium heat till the onion is partially
carmelized on the bottom of the pan and vegetables are partially
cooked. (Carmelizing the onion really adds to the flavor, so let it
slowly reach a nice brown).

Add broth, zucchini, tomato paste, and seasonings to taste. I usually
use spicy (hot) sausage and add a bit of oregano and basil, plus
enough salt and crushed red pepper to suit. Bring to a boil, turn
down, cover and simmer all day. Trust me, the longer this cooks the
better. The sausage almost melts in your mouth and the flavors are
well blended with long, slow cooking.

This is great on a cold, winter day served in a big heavy earthenware
bowl, sprinkled with a big handful of grated parmesan cheese (NO, not
the stuff in the cylindrical box, the stuff you get in the dairy case
and grated finely by hand - much better).

Thanks everybody!