Smoky Cabbage Soup

INGREDIENTS

2    cups low sodium chicken broth

2    medium Yukon potatoes, peeled, diced ½ inch

1    teaspoon dried thyme leaves

1    tablespoon olive oil

3    medium Andouille sausages, sliced ¼ inch

1    cup chopped white onion

4    garlic cloves, minced

½   small head cabbage, chopped (3-4 cups)

¼   cup water

1    can (15 ounces) diced tomatoes with juice

METHOD

Place the chicken  broth into a medium sauce pan over high heat. Add the potato cubes and thyme. Bring to a boil, reduce heat to a simmer and cook 8 to 10 minutes until the potatoes are just ten der. Remove from the heat and reserve.

In a large skillet over medium heat, add the olive oil and swirl to cover. Add the sausage slices and cook for 3 to 4 minutes until lightly browned, turning often. Add the onions and cook for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the cabbage and the water and cook, turning often, until the water has evaporated.

Add the potatoes with their liquid and the tomatoes with their liquid. Stir and cook until the cabbage is mostly wilted but still a bit crisp. Serve in individual bowls.

Based on a recipe from Cooking Light magazine.