Sausage & Cabbage Soup



Yield: 4 quarts


1 lg white onion, chopped

2 lg green peppers, chopped

2 cans whole peeled tomatoes

1 med head green cabbage, chopped

1 qt chicken stock

16 oz lager

1 lb italian sausage

2 bay leaves

5-7 fresh sprigs of thyme

salt & pepper tp taste



Method:


Pre heat a heavy bottom stock pot, on medium high. Add the sausage to cook through, scraping the pot periodically. Add onions and cook until translucent. Add in lager to loosen the brown bits from pot and scrape.


Add in peeled tomatoes, peppers and cabbage, stir and season with salt and pepper coating everything.


Add in chicken stock, bay leaves and thyme. Bring to a boil then reduce to a simmer. Let simmer 40-45 minutes. Remove from heat to taste. Season and taste.


Serve hot over white rice.




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