Saturday, March 21, 2015

POTATO & CABBAGE SOUP


~ Eat at Home

1 onion, chopped
2 garlic cloves, chopped
6 medium potatoes, scrubbed and chopped
4 carrots, chopped
1/2 head of cabbage, chopped
1 lb. smoked sausage, sliced
64 oz. chicken broth
2 bay leaves
1 t. thyme
salt and pepper, to taste
1/8 t. sugar
1 T. cider vinegar, optional

If making on the stove top, then saute onion and garlic in a small amount of oil until the onion is soft. Add remaining ingredients, except vinegar. Bring to a boil and cook 30 minutes or until potatoes are tender. Add vinegar, if desired.

If making in a crockpot, place all ingredients in crockpot and cook on high for 5-6 hours or on low for 7-8 hours.

Makes 4 quarts.

Notes: This is good with unpeeled russet, gold, or red potatoes. I skip the sugar because there's no need for it, skip the salt because there's plenty in the sausage, and quarter the sausage slices so we can get a little in every bite.

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