Andouille Sausage & Cabbage Soup

A classic, hearty late winter soup. Makes 6 servings at 230 calories each.

Ingredients

• 4 Gilbert’s Andouille Chicken Sausages, sliced into 1/4 in pieces
• 1 tbsp olive oil
• 6 c chicken broth
• 28 oz can diced tomatoes, undrained
• 1 c diced onion
• 1 c diced carrots
• 1/2 c diced celery
• 6 c roughly chopped cabbage, ~ 1/2 medium head
• 1 lb diced potatoes, 1/2 inch dice
• 3 cloves minced garlic
• 2 tsp Italian seasoning
• 1 bay leaf
• salt/pepper, to taste

Instructions

1. Heat olive oil over medium heat in a large, heavy pot such as a dutch oven. Add onion, carrots, and celery. Season with a little salt and pepper. Saute 5-7 minutes, until onions begin to soften.
2. Add in the minced garlic and sausages. Saute 1-2 minutes, until fragrant.
3. Pour in the broth and drained tomatoes. Add Italian seasoning and bay leaf. Bring to a boil.
4. Add potatoes and cabbage and simmer on low heat for 20-25 minutes until the cabbage and potatoes are soft. Adjust salt and pepper to taste. Enjoy!