March is one of those love/hate months for me. I love it because everything is green, Shamrock shakes are back, I love recipes with cabbage, but I hate it because it seems like the longest month ever. Everyone is waiting for spring, but we always seem to get a few more snow days in there. Like today. Not only did my day start out with snow, snow and more snow, but when the snow stopped, the freezing rain started. For real.
One of my favorite things is cabbage soup. I make it quite a bit. This time I decided to change the recipe up a bit and add a few new ingredients!! I think it’s my best cabbage soup yet!
Irish Potato and Cabbage Soup Recipe
Ingredients
- 1/2 a head of cabbage, chopped into bite size pieces
- 2 large carrots, peeled and cut into bite size pieces
- 1 large pepper, cut into pieces
- 2 large potatoes, peeled and cut into bite size pieces
- 1 medium onion, peeled and cut into pieces
- Two 14 1/2 cans of diced tomatoes
- 12 oz hot and spicy turkey sausage
- Two 32 oz boxes of chicken broth
- 2-3 tsp minced garlic
- Salt and pepper, to taste
Directions
- Add all of your ingredients to an 8 quart stock pot. If need be, add a little bit of water, but it probably won’t be necessary.
- Cook on medium high until it looks like it is going to boil and then turn it down to low (or simmer select,if you have that option) and allow it to simmer until the potatoes are soft. Mine simmered for about 3 hours.
- Allow the soup to cool and then freeze/refrigerate.
This soup turned out so good! It’s a little less spicy than I normally make it, but it was still really really good! You can add other vegetables to it. Another idea would be to take out the potatoes and add great northern beans. Let me know if you make it, I’d love to hear your opinion on the taste and what you may have added to it!
Check out my other cabbage soup recipes below:
- Chicken Cabbage Soup
- The Best Beefy Cabbage Soup <–one of my FAVORITES!
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