Beet and Cabbage Soup
Ingredients
- 1 lb Italian sausage
- 1 large onion chopped
- 2 cloves garlic minced
- 1 head cabbage shredded
- 2 medium beets peeled and grated
- 28 oz crushed tomatoes
- 8 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt to taste
- pepper to taste
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Add the shredded cabbage, grated beets, crushed tomatoes, beef broth, thyme, and oregano to the pot. Bring to a boil, then reduce heat and simmer for at least 150 minutes, or until the cabbage and beets are tender.
- Season with salt and pepper to taste.
