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.