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06/13/2007: "Portuguese Soup"
I've been on a bit of a low-carb diet as of late, thanks to the south beach diet. Unfortunately, I'm pretty sure the sausage and carrots in this recipe does not follow it's guidelines, I think for the most part it is still pretty healthy! It is made mostly of vegetables and broth after all. I do modify recipes a bit so I omitted the beans and added more vegetables...which really turns it into stew! Comfort food is great as always.
Portuguese Soup
1 (10 oz) Portuguese Sausage, diced
1 clove garlic, minced
1 onion, chopped
2 cans (14.5 oz each) chicken broth
2 cans (14 oz) stewed tomatoes
2 carrots, sliced
2 stalks of celery, sliced
2 cups cabbage, sliced
Salt and Pepper to taste (The sausage adds quite a bit of flavor itself)
Sauté sausage and onions. Add in the rest of the ingredients (except cabbage) and simmer for about 30 minutes. Add cabbage. Simmer for 10 minutes or more until cabbage is soft.
You can also add some ham and substitute elbow macaroni for the cabbage. Macaroni will thicken the soup base. If the soup is too thick, add a little more water.
Now, onto the pictures!
