Cabbage, Sausage, and Potato Soup

Submitted by AmyZoe

"I didn't realize I recently made a similar recipe, but this is very good too. I used red cabbage. Recipe courtesy of Gimme Some Oven."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 lb kielbasa, sliced into bite-sized pieces
• 2 tablespoons extra virgin olive oil
• 3 medium leeks, sliced into 1/8 inch rounds, white and pale green parts only
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage, chopped into bite-sized pieces
• 3 garlic cloves, minced
• 6 cups chicken or 6 cups vegetable stock
• 1 lb red potatoes, diced
• 1 tablespoon italian seasoning (homemade or store bought)
• 1 bay leaf
• kosher salt, to taste
• freshly-cracked black pepper, to taste

directions

1. Add sausage to a large stockpot and cook over medium-heat for 5 to 6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.
2. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
3. Add the olive oil, leeks, carrots, and celery to the pan, and stir to combine. Saute for 5 minutes ,stirring occasionally. Then add the cabbage and garlic, and saute for 4 more minutes, stirring occasionally.
4. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.
5. Remove and discard the bay leaf. Taste and season with a few generous pinches of salt and black pepper as needed. You may want to add more Italian seasoning and crushed red pepper flakes to help bring out the flavor.
6. Serve warm or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.