Fine Garlic Sausage & Cabbage Soup
A great and hearty fall soup, but delicious anytime of year! Best served with your favourite crust bread.
Ingredients
- 3 tbsp Olive Oil
- 300 g Capital Fine Garlic Sausage sliced
- 1 cup Yellow Onion diced
- 1 cup Carrots chopped
- 0.5 cup Celery diced
- 3 cloves Garlic 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
Instructions
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Heat the first amount of olive oil to medium 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.
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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.
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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!
