Hard Times Cabbage and Sausage Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 4 cups chicken broth
• 1 medium head green cabbage, shredded
• 2 medium carrots, diced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups diced potatoes
• 2 cups water
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until softened.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add sausage slices and cook until browned.
4. 4 Pour in chicken broth and water, then add carrots, potatoes, paprika, and thyme.
5. 5 Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
6. 6 Add shredded cabbage and cook until tender, about 10 more minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add beans like kidney or cannellini for extra heartiness.

Substitutions

• Substitute vegetable broth for a vegetarian version, omitting the sausage.

Pairings

• Pairs well with a crisp autumn salad or a slice of apple pie for dessert.

Nutrition

Tips

• Use any type of smoked sausage you like, such as kielbasa or Italian sausage.
• For extra flavor, add a splash of apple cider vinegar just before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Serving Suggestions

• Pair with crusty bread or buttered cornbread for a complete meal.

FAQ