This soup from Mark Sisson's Primal Blueprint Cookbook has become my latest obsession and is the perfect warm, hearty meal for this chilly weather! One batch can serve two people twice or a family of four.
|Picture straight up taken from the Primal Blueprint Cookbook|
-6 oz. bacon, cut crosswise into 1 inch pieces (or finely chopped pancetta)
- 1 large onion, chopped
- 3 cloves of garlic (I used garlic powder)
- 1 small green cabbage, cored and cut into wedges, then sliced
- 1 Tbsp. paprika
- 1/2 tsp. freshly ground black pepper
- 1 can (28 oz) finely chopped tomatoes or 3 tomatoes, seeded and diced (make sure it's Organic if you don't want HFCS)
- 3 C. Chicken broth
- 1 cinnamon stick or 1 tsp. ground cinnamon
- 1/3 c. golden raisins (do not omit these-these suckers are good when cooked!)
- 2 bay leaves
- 1 lb. smoked sausage, sliced into thin rounds (I used venison sausage)
- handful of chopped parsley
In a large heavy non-reactive pot, cook bacon or pancetta over medium heat until bacon begins to crisp, stirring every few minutes. Add onion and garlic, sauteing until onions wilt and are translucent.
Add cabbage, paprika, and black pepper and stir to mix. Cook about 5 minutes, stirring a few times.
Add tomatoes with their juice, broth, cinnamon, raisins, and bay leaves. Raise heat to medium-high, stir, and bring to a boil. Reduce heat and cover and simmer for about 45 minutes.
Add sliced sausage and heat through. Stir in chopped parsley.
**And if your husband happens to steal all the meat out of the leftovers, you can cook up another protein, slice it, and add it to the soup and heat the next night!