Follow these steps for perfect results
smoked sausage
sliced
onion
chopped
vegetable oil
water
chicken bouillon cubes
salt
pepper
bay leaf
thyme
carrots
cut up
celery
cut up
cabbage
cut in 1-inch cubes
rice
tomato sauce
red kidney beans
whole tomatoes
Slice the smoked sausage into rounds.
Chop the onion.
In a large saucepan, heat vegetable oil over medium heat.
Add the chopped onion to the saucepan and brown it.
Add the sliced sausage, water, chicken bouillon cubes, salt, pepper, bay leaf, and thyme to the saucepan.
Cut the carrots and celery into small pieces.
Add the carrots and celery to the saucepan.
Cut the cabbage into 1-inch cubes.
Add the cubed cabbage to the saucepan.
Add the rice, tomato sauce, red kidney beans, and whole tomatoes to the saucepan.
Cover the saucepan and bring to a simmer.
Reduce heat to low and simmer for about 1 hour, or until the vegetables are tender.
Expert advice for the best results
Adjust seasoning to taste.
Add other vegetables as desired.
For a thicker soup, mash some of the beans.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of thyme or parsley.
Serve with crusty bread.
Top with a dollop of sour cream or Greek yogurt.
Such as Merlot or Cabernet Sauvignon.
Balances the richness of the soup.
Discover the story behind this recipe
Comfort food, often made with leftover ingredients.
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