January 24, 2017
Dinner, Main Dish, Soups/Stews,
Pork, Pork Sausage, Vegetables, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs more
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"Really rich and flavorful, and very hearty. All you need with it is a hunk of Italian bread and butter."
Melt butter in a stock pot. Brown sausage on medium heat; then remove from pan with a slotted spoon. Set aside.
Add to the same pot, onion, bell pepper, celery and carrots. Cook on medium heat to soften. Add garlic and cook 1 minute.
Add caraway seed, celery seed and thyme leaves and cook a couple minutes.
Add cabbage, stir, cover and cook for about 15 minutes.
Add the cooked sausage, chicken stock, tomatoes, salt and black pepper. Stir, bring to a boil, then reduce heat to medium-low. Cover and let cook 30 minutes.
Drain potatoes and add to soup. Increase heat to medium-high and cook 10-15 minutes or until potatoes are tender, but not mushy.
*Note: if you like a more brothy soup, add more chicken stock.
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