Hearty Sausage Soup
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hot italian sausages
links |
|
| 2 | cups |
white wine
dry |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 5 | cups |
cabbage
chopped |
|
| 1 | can |
tomatoes
cut up |
*
|
| 1 | cup |
water
|
|
| 1 | can |
green chili peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hot italian sausages
links |
|
| 473 | ml |
white wine
dry |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 1.2 | l |
cabbage
chopped |
|
| 1 | can |
tomatoes
cut up |
*
|
| 237 | ml |
water
|
|
| 1 | can |
green chili peppers
|
*
|
Directions
Using the tines of a fork, prick the sausage casing several times.
Cut the sausage in 1-inch pieces; place in a large mixing bowl.
For marinade, add wine and garlic to sausage pieces.
Marinate for 30 minutes.
Drain sausage pieces, reserving marinade.
In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender.
Drain off fat.
Add reserved marinade. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes.
Stir in cabbage, undrained tomatoes, water and green chili peppers.
Simmer, covered, for 20 minutes more, stirring occasionally.
