Recipes from Red Sunflower Farm

Nourishing Meals by Mackey McNeill

 

Cabbage, Sausage, Bean, and Potato Soup

 

2 tablespoons chicken fat or olive oil

2-3 teaspoons sage, chopped

1 hot pepper, seeds removed and minced

1 cup parsley, finely chopped

2 large onions, diced

6 cups chicken broth

8 ounces potatoes, diced

8 ounces Italian sausage, browned

8 cups shredded cabbage

2 cups cooked white beans

1 teaspoon salt

Hot sauce to taste

Heat chicken fat or olive oil in a soup pot on medium heat. Add sage, pepper, and parsley. Stir quickly for 10-20 seconds. Add onions and sweat until translucent. Add chicken broth, potatoes, and sausage. Cook 10-15 minutes until potatoes are tender.  Add cabbage and cook for 2-3 minutes. Add beans, salt, and hot sauce. Stir well. Serve warm and enjoy.

 

A note from Mackey: Mind the quality of your stock! It’s best to make your own from vegetable scraps and/or chicken bones. If you’re not up for the task, buy the best broth you can find.