This week has just been extremely darn pretty so far. Sunshine and perfect fall temperature. Beautiful days! The only thing gettin’ me down is how dark it is in the morning! Hard to get motivated early when it looks like the middle of the night still when you’re waking up. I’m actually looking forward to this whole daylights savings, clock switching thing. Whenever that is. I don’t know, do you? Soon-ish, I think.
Anyways, on to food. That’s what I’m guessing you’re here for! Aren’t you?
When we got back from our trip last week, and it was pouring rain and looked to stay that way. Rainy fall days when you can be home all day long calls for one thing: SOUP!
I love soup. It’s one of my favorite things, and I don’t discriminate either. I love every kind of soup: creamy, broth based, vegetables, meat, spicy, mild, ethnic, seafood, all of it!
This one is heavy on the vegetables too because my body needed more veggies after our trip and you just gotta give your body what it needs. I’m use to eating a lot of vegetables these days so I notice it if I’m missing my normal intake.
This recipe has a long list of ingredients but truly is pretty basic. No fancy ingredients or methods. Sometimes simple and easy is the best route at times. Especially when you just want a nourishing, warm bowl of goodness, and nothing fancy.
Definitely use the largest pan you own though. I used a 5 qt dutch oven and it barely held everything! I have that problem when I make soup. I quickly out grow my pot! No self control, I guess.
Enjoy this comfort food dish on a rainy or cold fall weekend soon! It’ll warm you up and give you a hug! And you don’t have to feel guilty about it, because it still is healthy. Win win!
Bonus: this is makes a ton of soup, but it is freezer friendly! I filled some individual containers for lunches. But you could freeze the whole thing or half. Whatever you need!
- 1 pound bulk sausage any kind, have fun with it
- 2 large potatoes diced
- 1/2 pound baby carrots sliced into discs
- 3 stalks celery sliced
- 1 16 oz bag frozen corn can sub 1 can
- 1 16 oz bag frozen green beans can sub 1 can
- 1/2 head cabbage sliced, thinly
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 3 bay leaves
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 tsp onion powder
- 2 tbsp avocado oil
- 3 cups beef stock maybe more, at the end based on prefrence
- 1 can whole, peeled tomatoes
- 1 can diced tomatoes
Using a large dutch oven or stock pot (the bigger the better) cook sausage breaking into crumbles. Once cooked and browned, remove to a plate lined with paper towels.
Remove fat from the pan, and add avocado oil. Cook the onion, carrots, and celery for 7 mins or until translucent.
Add the garlic to the sauteed veggies. Stirring for a minute to incorporate.
To the pan, add corn, green beans, potatoes, cans of tomatoes and stock. Mix thoroughly.
Bring to a boil. While you wait, add the spices.
Once boiling. Reduce to low and simmer for 45 minutes.
Afterwards, add the sausage and cabbage. Stir several times.
Add additional stock if needed and simmer for another 30 minutes to an hour.
Remove bay leaves before serving.