Friday, October 3, 2014

Thick Like Stew Cabbage, Bean and Sausage Soup

It's cool and rainy here, so I thought for dinner, soup would be in order.  Maybe I got carried away, but this one is thick with beans and vegetables, along with a little Italian sausage.  Dinner tonight and lunch for a few days....

Makes about 6 quarts

1 pound white beans, soaked overnight and then simmered for about 45 minutes in plain water until done
1 pound Italian sausage links, baked in a 350F oven for 20 minutes
2 Tbl olive oil
1 medium onion, diced
4 cloves minced garlic
1/2 tsp crushed red pepper flakes
One very large carrot, sliced into thin rounds
One very large potato, peeled and diced
10 cups chicken broth
1/2 head cabbage, chopped
Salt and pepper to taste

In a large soup pot, warm the olive oil and add the onions and garlic.  Saute until soft.
Slice the baked Italian sausage into rounds, add them to the pot along with the crushed red pepper flakes.  Saute for about 4 to 5 minutes.
Add the sliced carrot and diced potato along with the chicken broth.  Bring up to a boil and then simmer for about 15 minutes.
Add the cooked white beans.
Stir in the chopped cabbage and simmer until wilted.  Season to taste with salt and pepper.


  1. Yummy what do you think about substituting blackeyed peas for the know how Mr No Beans is :)