Sausage, Bean and Cabbage Soup |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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Found this newspaper clipping tucked away among some old papers I was searching through, but don't know what newspaper it came from. Sounds perfect for these cold nights! Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
8 ounces beef sausages, cut into 1 inch pieces |
5 cups beef stock |
8 ounces kidney beans, with liquid |
5 cups cabbage, shredded |
6 new potatoes, quartered (do not peel) |
1/8 cup balsamic vinegar |
8 ounces tomato sauce |
1 teaspoon paprika |
salt and pepper, to taste |
Directions:
1. Heat olive oil in a large stock pot.
2. Saute onions and garlic just until soft and transparent. Remove with a slotted spoon and set aside.
3. Add sausage chunks to pan and brown all over, about 3-5 minutes.
4. Return onions and garlic to pan.
5. Add remaining ingredients.
6. Bring to a boil, stirring often to keep from burning.
7. Reduce heat, simmer 45-60 minutes stirring occasionally.
8. Adjust seasonings to taste.
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