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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a quick, modern-day rendition of an old-fashioned Old World favorite. Ingredients:
1 medium onion, diced (about 1 cup) |
1 garlic clove, mined |
1 (28 ounce) can crushed tomatoes |
3 medium carrots, chopped (about 1 cup) |
1/2 a medium-sized head of cabbage, coarsely chopped (about 4 cups) |
3 (10 1/2 ounce) cans condensed beef broth |
4 cups water |
12 ounces chorizo sausage, casings removed and meat chopped |
1/4 teaspoon cayenne pepper |
1 teaspoon salt |
1 (15 ounce) can red kidney beans |
Directions:
1. In a soup pot, combine all the ingredients over medium-high heat; bring to a boil, then reduce heat to low. Cover and simmer for 1 to 2 hours. The soup will be done after about an hour, but the longer you simmer it, the heartier it will be.
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