Spicy Sausage & Cabbage Soup

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Our winters last anywhere from about the end of October through the end of March, sometimes even into the beginning of April. There are years when I worry that it’s going to drag on forever and things will never warm up and bloom. Winter always makes me want to hibernate in the kitchen. I love to fill our house with the scents of baking bread, cookies, pies, soups, and stews.

Steaming, fragrant, homemade soup served alongside a warm roll or large slice of french bread slathered in butter (dairy free for me of course) on a chilly winter day…it gives me the warm fuzzies just thinking about it. Soup is soothing and comforting. Typically the first thing we crave if we’re not feeling well, and there’s a reason for that. Soup equals love and comfort, in my mind anyway. If you’re lucky enough to come from a “foodie” family, it’s the first thing your mom or grandma make for you if you’re not feeling well. It’s comforting on a cold day, calming on a stressful day, and a perfect gift for someone you care about that is going through a hard time in life.It’s a labor of love and you can taste it in every, soothing drop.

Spicy Sausage & Cabbage Soup

2 Pkgs. Al Fresco Chipotle Chorizo Chicken Sausage With Mango and Adobo, sliced on the diagonal

1 Whole Red Onion, diced

1/2 Red Bell Pepper, diced

3 Medium Red Potatoes, cubed

3 Large Italian Kale Leaves, rough chopped

1/2 Cabbage, rough chopped

1 Tbsp. Oregano, torn into pieces

3 Garlic Cloves, crushed and diced

2 tsp. Crushed Red Pepper Flakes

3 32 oz. Boxes of Chicken Broth, make sure it’s gluten-free I use the organic Pacific brand

About 2 Tbsp. of Sea Salt

Several Grinds of Pepper

About 3 Tbsp. Olive Oil

Heat olive oil in dutch oven on medium to medium high heat. Add sausage and brown.

Remove from dutch oven and set aside. Add onions, pepper, and garlic to dutch oven and saute until onions are almost translucent.

While the onion mixture is cooking, chop the Italian kale and potatoes.

Slice the cabbage.

Add the sausage, potatoes, kale, cabbage, oregano, and hot pepper flakes to the onion and pepper mixture in the dutch oven and combine.

Add the 3 boxes of chicken broth and bring to a boil. Lower the heat to a low to medium boil and cook until potatoes are fork tender, about 20 minutes or so. Add the salt and pepper and serve with warm gluten-free rolls or french bread.

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