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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, cook pork, onion, fennel seeds, sage and pepper for about 10 minutes or until the pork is browned and onion is tender, stirring to break up pork as it cooks. Drain off fat if necessary.
Add broth, beer and carrots. Bring to a boil; reduce heat. Simmer, covered, for 5 minutes. Add cabbage. Cook, covered, about 5 minutes more or until carrots and cabbage are tender.
To serve, ladle soup into bowls. Spread tops of bread slices with mustard. Float a bread slice on top of each bowl of soup.