Fine Garlic Sausage & Cabbage Soup
A great and hearty fall soup, but delicious any time of year! Best served with your favorite crust bread.
Course: MainCuisine: Western, EuropeanDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutes
Cook Mode
Keep the screen of your device on
Ingredients
300 g Capital Fine Garlic Sausage (Sliced)
3 tbsp Olive Oil
1 cup Yellow Onion (Diced)
1 cup Carrots (Chopped)
0.5 cup Celery (Diced)
3 Garlic Cloves (Minced)
4 cups Cabbage (Chopped)
2 cups Red Potatoes (Chopped)
2 tsp Basil (Dried)
2 tsp Oregano (Dried)
2 tsp Thyme (Dried, crushed)
0.5 tsp Paprika
0.5 tsp Sea Salt
0.5 tsp Black Pepper
2 Bay Leaf
10 cups Beef Stock
Directions
- Heat the first amount of olive oil to medium in a large stock pot. Add the Capital Fine Garlic Sausage and cook for about 5-6 minutes, stirring occasionally until browned. Remove from the pot and set aside.
- Heat the second amount of olive oil to medium and add the onions, carrots, and onions. Stir to combine and cook for 5-6 minutes, stirring occasionally. Add the cabbage and garlic, a continue cooking for another 7-8 minutes and stirring occasionally.
- To the pot, add the browned sausage, potatoes, and the next 7 ingredients. Stir the ingredients until well combined and add the stock. Bring the soup to a simmer, reduce the heat to medium-low, cover, and simmer for about 20 - 25 minutes, or until the potatoes are tender. Taste and adjust seasoning as desired with additional salt or pepper. Enjoy!
