Veggie, Bean and Sausage Soup

All the recipes in the Herbs in a Healthy Home herb cookbook I created are vegetarian. I prefer that way of eating although I occasional like something super spicy, especially in cold weather. I came to chorizo sausage late in life and enjoy the spiciness of locally raised pork sausage.

550 ml can of cooked kidney beans, rinsed and drained
1 tablespoon olive oil
4 whole chorizo sausages
2 tablespoons butter
1 medium onions, diced
3 large cloves garlic, minced
1/2 head of cabbage, sliced thinly
2 large carrots, sliced thinly
2 bay leaves
handful of thyme
4+ cups of veggie stock; 2 veggie-flavored soft bouillon cubes dissolved in 4 cups of hot water

Heat the oil in a lidded five quart pot over medium-high heat; add the sausages and brown, for about ten minutes. Move the sausage to the sides of the pot and add the butter, onion, and garlic in the middle of the pot. Stir occasional as well ensure sausages on brown on all sides. 

Once veggies are soft, add the cabbage, and carrots into the pot. Cover the pot and cook until the veggies start to soften, about 10 minutes. Take out the meat and transfer sausages to plate and cut into bite sized pieces and set aside. 

Add the bay leaves, veggie stock and thyme. Bring the soup to a boil, add the sausages back then cover the pot. 

Turn the heat down to a simmer, and cook until the veggies are tender, about 20 minutes, stirring occasionally. Serve hot, garnished with fresh parsley if desired.

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