Cabbage Soup with Sausage and Potatoes

Cabbage Soup with Sausage and Potatoes

(8 servings)

Ingredients:

1 lb. Smoked Sausage (fully cooked), sliced into bite-sized pieces

2 tbsp. Olive Oil

3 medium Leeks, cleaned and sliced 1/8 inch rounds, white and light green only

2 medium Carrots, peeled and diced

1 stalk Celery, diced

1 small head Green Cabbage, chopped

3 cloves Fresh Garlic, minced

6 cups Chicken Broth

1 lb. Red Potatoes, diced

1 tbsp. Italian Seasoning

1-2 Bay Leaves

to taste Salt and Pepper

Directions:

In a 6-qt. Dutch Oven over medium heat, add sausage and lightly brown.  Use a slotted spoon to transfer to a plate and set aside.  Add oil, leeks, carrots and celery to pot and stir.  Sauté for 5 minutes, stirring occasionally.  Add the cabbage and garlic and sauté for another 4 minutes, stirring occasionally.  Add chicken broth, potatoes, Italian Seasoning, bay leaves and sausage.  Stir to combine and continue cooking until soup reaches a simmer.  Reduce heat to medium-low, cover and simmer for 15 minutes or until potatoes are tender.  Taste and season with salt and pepper.  Serve when ready.

Notes:              Soup can be made up to 3 days ahead of meal.  Can be frozen for 3 months too.  Do thaw soup before heating if frozen.

Ideas for Future Efforts

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