Here is a another great recipe that doesn't take long to make. I've found that if you begin with a meat as your base, you can pretty much add in anything to turn it into a meal. As a mother of a teenage boy, I'm always hearing, "Mom what's for supper?" It never ends! I often don't have a plan, which can bring about trouble. I'm slowly learning though, which is why now I try to remember to keep some kind of meat thawed and ready to use in the refrigerator. For this recipe sausage was used for the base. I had a head of cabbage on hand that was going to be used to make sauerkraut, but my other batch is still in the fermenting process, so I had to use it before it went bad. I think that cabbage is what really made this recipe so good.
I'm happy with how it turned out. The flavor is great! My teenager liked it and went back for seconds, so that's a big plus! This is a good soup recipe for the kids to take to school in a Thermos too.
Quick and Easy Sausage Cabbage Soup
1 medium to large head of cabbage
1 lb. sausage
1 small bag of baby carrots (sliced)
1 yellow or white onion (sliced)
3 - 32 ounce boxes of chicken broth (organic with no MSG)
1/2 teaspoon curry powder
dash of pepper
dash of thyme
Directions: Brown the sausage in a large soup pot. Meanwhile prep the veggies: chop up the head of cabbage into chunks, slice carrots, and onion. Once the sausage is browned, drain off any fat. Then add the rest of the ingredients. Simmer until the vegetables are soft.