Thursday, January 24, 2013

cabbage soup with tomatoes, chicken sausage and parmesan









Love it.  This soup turned out to be so much tastier than I had expected.  In fact, I put off making it because I wasn't sure it would be as great as it is.  Such a simple soup to make with simple flavors.  Use a sausage with full flavor and be generous with the Parmesan.  Sit back and enjoy on a cold wintry day.

cabbage soup with tomatoes, chicken sausage and parmesan ( adapted from Kalyn's Kitchen
6 cups chopped cabbage (I used Fresh Express Angel Hair Coleslaw)
1 onion, finely chopped
1 cup celery, finely chopped
4 cups pureed tomatoes
6 cups beef stock
2 teaspoons dried thyme 
ground black pepper
4 links gourmet chicken sausage (I used Beeman Old World Mozzarella with Artichoke and Garlic)
grated Parmesan cheese for serving

Chop the cabbage, onion and celery and place in the slow cooker.  Add the tomato puree, beef stock, thyme and pepper to the slow cooker.  Cook 8-9 hours of low or 3-4 hours on high.
Slice the sausages into pieces about 1/4-inch thick.  Fry in a large nonstick pan and cook until nicely browned.  Add the well-browned sausage to the soup, turn to high if you were cooking on low and cook 30 minutes more.  Serve hot with freshly grated Parmesan cheese.

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