It is officially September, which means that even though it is still routinely in the 90s over here in Colorado, soup recipes are finally fair game.
Can I tell you how much I like stew, soup, and all other foods of that ilk? They are one-pot meals that come together quickly, and are infinitely adaptable to whatever you have on hand. This recipe came out of an attempt to use up some leftover CSA vegetables, I was exceedingly happy with the result. You can use real sausage, of course, if you’re not vegetarian, or sub in chard or spinach instead of kale, or carrots instead of potatoes. You could add in some pasta or some more beans or some tomatoes, and that would all be delicious, too. But I really loved this soup as-is – you get the color of the purple cabbage, green kale and white beans with the heartiness of the sausage and potatoes, and there is no bad there.
Vegetarian sausage stew with purple cabbage and kale
2 tablespoons olive oil
1 pound vegetarian sausage, crumbled or sliced
1 large onion, chopped
4 garlic cloves, minced
3 medium Yukon Gold or red potatoes, chopped
1 bunch kale, stems removed and chopped
1 small purple cabbage, shredded (about 4 cups)
6 cups of vegetable stock, or 2 vegetable bouillon cubes and 6 cups of water
2 bay leaves
2 tsp Italian seasoning or dried basil
1 can (15 ounces) great northern beans, drained and rinsed
salt and pepper, to taste
In a large pot over medium heat, brown the vegetarian sausage. When the sausage has almost finished browning, add the onions, along with a smidge more oil if needed. Cook for a few more minutes until the sausage has browned and the onions are tender and almost translucent. Add the garlic, stir, and cook for just a minute, then add the cabbage, kale, potatoes, broth, and spices. Stir to combine and bring to a simmer for about 10-15 minutes, until the potatoes are cooked through. Add the beans, then cook for just a few more minutes. Serve with some good bread. Enjoy!