A delicious recipe from cooking light! Totally gluten-free and great for chilly days! I took out the potatoes from the original recipe, since I can’t eat potatoes, but feel free to add them in, if you’d like.
1/2 head of cabbage – chopped into bite sized chunks
tbs French thyme
2 carrots – chopped
2 cloves garlic – chopped
2 sausages – any kind – I used a spicy chicken left over from another recipe – sliced thinly
1/2 onion – chopped
1 15 oz can stewed tomatoes – I used one infused with garlic for an extra kick
pepper – to taste
2 to 3 chives – chopped
1 32 oz can chicken broth
1 cup water
I love to make soup because it can be so easy!
In a large pot, combine all ingredients. Canned tomatoes can be left whole or chopped small, depending on how you like them. Stir well and allow to simmer on low to medium heat for 30 minutes. By then all your veggies should be soft. If not, give it another ten minutes. Serve hot!