Buffalo Sausage Soup
Karina’s Kitchen
This is a robust and rowdy recipe perfect for a crowd to slurp during half time or whatever time you happen to crave something hot, spicy, and just plain delicious. And there’s not a bean in sight. Not one.
ingredients
- Extra virgin olive oil, as needed
- 6 cloves fresh garlic, chopped
- 1 large onion, sliced thin
- 4 medium carrots, chopped
- 4 cups thinly shredded green cabbage
- 4 medium Yukon Gold potatoes, peeled, diced
- Sea salt and freshly ground pepper, to taste
- 2 14-oz cans fire roasted tomatoes- diced or crushed as you prefer
- 1/4 cup balsamic vinegar
- 1 teaspoon rubbed sage
- 1 teaspoon dried basil
- 2 tablespoons fresh chopped parsley or cilantro
- Hot red pepper flakes, to taste
- 5-6 cups organic beef broth, as needed
- 1-2 tablespoons Worcestershire or steak sauce, to taste
- 8 to 10 spicy or mild buffalo sausages, sliced
directions
See full recipe on Karina’s Kitchen »notes
Vegan? Leave out the sausage and use beans or veggie sausage.
Source: Karina’s Kitchen
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