Smoky Cabbage Soup

This delectable soup is both hearty and comforting, and using chopped a coleslaw mix makes it come together in a flash!
(serves 4)

2 cups unsalted beef stock
1 cup water
2 med.Yukon gold potatoes, peeled and cut into 1/2" pieces (about 8 oz.)
2 fresh thyme sprigs
4 oz. smoked Andouille sausage, thinly sliced
1 cup chopped sweet* onion
3 garlic cloves, minced
1 14 oz. package coleslaw mix
1/4 cup dry white wine
1 (14.5 oz.) can stewed tomatoes, undrained tomatoes
1 T. red wine vinegar
1/4 t. freshly ground black pepper

Place stock, 1 cup water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 mins. or until potatoes are tender. Heat a large nonstick skillet over med. heat. Add sausage; cook 3 mins. or until lightly browned, stirring frequently. Add onion; cook 3 mins. Stir in garlic; cook 30 secs. Add coleslaw mix and wine; cook 3 mins. or until tender, stirring frequently. Remove thyme from potato mixture. Coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and pepper; simmer 3 mins. Serve with a warm baguette or garlic bread.

"It doesn't really matter who I used to be. Add that matters is who I have become."

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Love,

MM