Game Day Soup

The signs that Fall is approaching are everywhere.  The leaves are beginning to turn colors, the sky is almost completely dark by 7 p.m., and there's a little coolness in the air in the mornings.  It's time when I begin to think of comforting soups because it's nowhere near cool enough for chili yet!  

Soups are so much fun to cook because you can add a little more of something or a little less of something else or omit it entirely.  I don't really care for celery, so I didn't put it in the soup pot today.  If you like it, add a rib or two.  If you'd rather use ground chuck instead of Italian sausage, go for it!  If you enjoy a soup with more broth, add another cup of beef stock.  It's all fine with me....just read through the recipe and think of different ways you can make it personally yours.  I'm giving you an outline; take it and run with your ideas.

Here we go!

1 lb. ground Italian sausage (mild or hot)

1 medium yellow onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, minced

1 t. dried Italian seasoning

4 oz. sliced white mushrooms

1 t. kosher salt

few grinds of black pepper

2 medium carrots, peeled and sliced

2 cans (14.5 oz.) diced tomatoes seasoned with basil/oregano

1 can (14.5 oz.) dark red kidney beans, rinsed and drained

3 cups beef stock

4 cups shredded green cabbage

I used a 5 quart Dutch oven and had plenty of room in the pot for the soup to simmer.

Add the sausage to the Dutch oven over medium heat and let it begin to brown while breaking it up with a wooden spoon.

As it browns, add in the onion and bell pepper and continue stirring occasionally while the veggies begin to soften.

Stir in the garlic, Italian seasoning, and mushrooms.  Toss in the salt and black pepper.  Continue cooking for a few minutes.

Add the carrots, diced tomatoes, beans, and beef stock.  Stir and bring to a simmer.  Slowly add in the cabbage, stirring as you go.

Now you're ready to reduce the heat to low and let the soup cook for an hour or so until the carrots and cabbage are fork tender.

The cabbage will release a good bit of liquid which adds to the amount of broth for the soup.  If you like a lot of liquid in your soup, feel free to add another cup or so of beef stock.

Stir occasionally while it simmers and when the veggies are cooked to your liking, taste, and adjust seasoning if necessary.

Ladle it up and enjoy!