Shelly's Recipe

Cabbage Patch Soup

Category: Soups

1 pound of breakfast sausage, Italian sausage or ground beef
2 1/2 cups of chopped onion
1/2 cup of chopped green or red bell pepper
1 tablespoon of minced garlic
6 cups of chicken stock or broth, or a mix of broth and water adding 1/2 tablespoon of chicken base.
1 (15 ounce) can of diced tomatoes, drained
1/2 tablespoon of Worcestershire sauce
1/2 teaspoon of mixed dried herbs, such as herbes de provence
1/2 teaspoon of Cavenders or other all purpose seasoning
1 (15 ounce) can of beans, rinsed and drained
6 cups of coarsely chopped, raw cabbage
2 cups of shredded cheddar cheese, optional

Add everything to a soup pot. Let simmer about 1 hour, or until cabbage is tender.

Cook's Notes: Substitute a mixture of thyme, sage, marjoram and rosemary for the herbes de provence. Add oregano for an Italian flavor and for Mexican, substitute small amounts of coriander, cayenne, pepper, cilantro, chili and cumin.