Hearty sausage soup

Yield: 1 Servings

Measure Ingredient
2 pounds Italian sausage links
2 cups Dry white wine
2 Cloves garlic; minced
1 medium Onion; finely chopped
5 cups Chopped cabbage
1 can Tomatoes; (28 oz.) cut up
1 cup Water
1 can Green chili peppers (4 oz.); rinsed, seeded and chopped

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. (Cool and refrigerate soup at this point, if planning to reheat.) Makes 8 to 10 servings. To reheat chilled soup, place it in a Dutch oven or large kettle; cover and bring to boiling (about 30 minutes), stirring occasionally. If the soup is too thick, add an additional 1 cup water and heat through.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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