8ozsausage of your choicesliced thin and browned. (I used Applegate pre-cooked sausage)
3tbsolive oil1 tbs to brown sausage, 2 tbs to sauté veggies
1cuponiondiced
1/2cupcarrotssliced
1/2cupcelerychopped
3clovesgarlicminced or pressed
5cupsbeef broth or stockI used Pacific Organic brand
1sweet potatomedium-sizediced into 1/2-inch cubes (to make about 2 cups total)
1can(14 ounces) stewed tomatoesdiced
1/2tspthyme
1/2tspto 1 tsp of ground pepper
Saltif needed. to taste
4cupsfresh cabbagechopped and shredded
Instructions
In a frying pan over medium heat, brown your thin-sliced sausage in 1 tsp of olive oil, then set sausage aside
For the remainder of this recipe use a large soup pot or Dutch oven...
Over medium heat, add onions, carrots and celery with 2 tbs of olive oil. Cook about 5 minutes, and then add the garlic. Stir and cook 1 minute more
Add beef broth or stock, chopped sweet potato, tomatoes, your cooked sausage, thyme, pepper. and salt to taste. Turn up the heat and boil about 7 minutes or until potatoes are cooked through and tender
Next add the shredded cabbage, and reduce heat to simmer