Spicy Sausage and Cabbage Soup
Servings: 6 people
Ingredients
- 3 andouille sausage links, sliced 13.5 ounces each
- 1 small head of green cabbage, chopped
- 1 medium red onion, chopped
- 3 serrano peppers, chopped
- 2 large carrots, diced
- 2 celery stalks
- 3 cloves minced garlic
- 1 large leek stalk, chopped
- 2 32 ounce cartons of chicken bone broth
- 1 cup Carolina Treet
Instructions
- Preheat a Dutch oven over medium heat with a nice drizzle of olive oil.
- Slice up 3 links of andouille sausage into about 1/2 inch slices, put them in a bowl and set aside.
- Mince 3-4 cloves of garlic, and dice up a medium red onion. Dump that into the Dutch oven with the sausage and stir. Let it sauté over medium heat while you prepare everything else, stirring occasionally.
- Chop up 3 serrano peppers and dice up 2 large carrots. Stir them into the Dutch oven.
- Chop the leaves off the end of the stalk of leek, then peel back some of the white. You really want to get down to more of the greener center before you go to dicing. Dice up the leek then stir it into the Dutch oven as well.
- Next get the head of green cabbage and chop it in half. When you chop up the cabbage still leave it in decent sized pieces, but try to get as much of the core out as possible. You want it to be mostly leaves and not the harder center chunks.
- Carefully dump all the chopped cabbage into the Dutch oven on top of everything else. Pour in as much broth as you can until it's about an inch from the top. Top it with some sea salt and cracked black pepper.
- Turn the heat up to medium high until it starts to boil. Now add 1 cup of Carolina Treet and mix evenly. Back the heat down to medium and let it simmer uncovered for 25-30 minutes
- Enjoy!