Ingredients
- 2 TBSP Butter
- 1 lb. sliced sausage
- 2 cups of celery & leaves
- 1 cup of chopped onion
- 5 cups of water
- 4 cups of shredded cabbage
- 2 cups of sliced carrots
- 2 TBSP of salt
- 1 ½ cups of beef bouillon, or 1 cube with water
- 1 bay leaf
- ½ tsp thyme
- 3 cups of chopped potatoes
Method
Melt the butter in a skillet. Add sausage, celery and onions. Cook until onions are soft. Stir in water, cabbage, carrots, bouillon, salt, bay leaf and thyme. Cover and cook 1 to 1 ½ hours then add potatoes. Cook soup for an additional 20 minutes.
See Lauren Axelrod’s Halloween Recipe Happy Happy Halloween Pumpkin Dip
Lauren Axelrod has a delicious Vegetarian Apricot & Tomato Gazpacho Soup at http://www.notecook.com/Main-Course/Vegetarian/Vegetarian-Apricot--Tomato-Gazpacho-Soup.198239
Check out Jo Oliver’s Southern Coleslaw
