CABBAGE, SAUSAGE AND POTATO SOUP #HEALTHYFOOD #VEGGIE

Start with your featuring fixing — a little head of green cabbage. We're going to utilize it all in this pot of soup. Furthermore, despite the fact that it will transform into a little pile of greens once it has been hacked, don't stress, since it'll all shrink down once we add it to the soup.

The second most significant fixing here is a decent bundle of kielbasa frankfurter. Truly, you can utilize pretty much any sort of smoked wiener here (or even bratwurst). In any case, I'm inclined toward kielbasa here with its smoky, garlicky flavors (that normally incorporate caraway, as well). You're free to utilize customary pork wiener here, or chicken or turkey or veggie lover frankfurter. You pick.

INGREDIENTS:

• 1 pound kielbasa sausage*, sliced into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 3 medium leeks, sliced into ? inch rounds, white and pale green parts only
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 pound red potatoes, diced
• 1 tablespoon Italian seasoning, homemade or store-bought
• 1 bay leaf
• Kosher salt and freshly-cracked black pepper

DIRECTIONS:

1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)
4. Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

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