Chew on This | Sausage and Veg Soup

It's hard to believe that the Christmas festivities have come to a close. They were wonderful! Full. 

Mimi and I were reflecting today about these last few days we've shared with our family. We both agreed that the laughter, that consumed us all, was the best memory. Sure, some years it's a special present that you gave (or received) that makes the best memory. Or the excellent food that was served. Or the surprise visitor that showed up.

This year, it was the abundant laughter.

My kin are ornery. Quick witted. Talented. Boisterous. Kind. Lovely. 

And love to laugh. 

That's my favorite.

Cares

Here's our recipe:

This hearty soup will cut right through all the sugary sweetness you may have consumed these last few days. Filling and flavorful.

Sausage and Veg Soup

2 T butter

3 stalks celery, diced

1/2 large sweet onion, diced

2 roasted red bell peppers, sliced

14 ounces smoked sausage, skinless - sliced into 1/4" coins

2 cloves garlic, minced

1 (28 ounce) can fire roasted, diced tomatoes (I used Muir Glen) 

3 heaping C shredded cabbage

salt/pepper - to taste

32 ounces chicken stock

In a large stock pot, melt butter over medium heat. Add in your celery and onion, cook until just soft. Next, add in your bell pepper and sausage. Allow the peppers and sausage to warm thoroughly, sausage may even brown a bit on the edges (more flavor - yum!). Toss in your minced garlic and cabbage - stir to incorporate. Allow mixture to cook down for about two minutes before adding in your tomatoes. Stir in tomatoes and add salt and pepper to your taste. Crank up the heat and add in all of your chicken stock. Once soup has reached a boil, turn down to simmer, cover and allow flavors to meld for about 20 minutes. Remove from heat and serve with crusty bread or biscuits.