Oct
8

Napa cabbage, sausage and white bean soup

I decided to start sharing some of the recipes that I make every day, some of these I’ve adapter from others and some are recipes I just threw together, please let me know your thoughts and if you like or dislike any of the dishes.

Napa cabbage, sausage and white bean soup
Serves 6
A hearty, warm and inviting soup that can be paired with rice to make a complete meal.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 Napa cabbage (chopped into strips)
  2. 4 carrots (chopped)
  3. 2 celery stalks (chopped)
  4. 4 small red potatoes (chopped)
  5. 1 lbs mild sausage
  6. 1/2 lbs pork stew meat
  7. 2 cans white bean (drained)
  8. 2 tbsp tomato sauce
  9. 1 tbsp olive oil
  10. 3 cloves of garlic
  11. 2 boxes of chicken or vegetable broth (low sodium)
Instructions
  1. Drizzle a nice size pot with olive oil and brown sausage on medium high heat until cooked through.
  2. Remove the sausage from the pot and set aside, add in the pork stew meat
  3. Season well with salt and pepper and cook until it has browned on all sides
  4. Remove the pork from the pot and set aside
  5. Add the Napa cabbage chopped into strips and cook until wilted and slightly brown.
  6. Remove the Napa cabbage, add a little bit more of oil and stir in the carrots, onions and celery
  7. Season generously with salt and pepper and cook until onions are translucent and carrots are glistening
  8. Add in the garlic and tomato sauce and cook for another minute stirring to make sure the garlic doesn't burn
  9. Add in the potatoes and stir to combine
  10. Add in the two boxes of broth, bring to a boil then reduce the heat to simmer
  11. Add in the sausage, and the pork and simmer until carrots and potatoes are nice and soft ( 15-20 minutes)
  12. Add in the cabbage and the rinsed white beans and simmer for another 10-15 minutes until the meat and all the veggies are fully cooked
  13. Adjust salt and paper to taste
  14. Serve over rice for a complete meal (veggies, protein and carbs)
Sausage
  1. If using sausage links simply chop them up before cooking them
Pork
  1. Note that you do not need to cook the pork all the way through when browning at first, we simply want to give it color at this point. It will finish cooking when the soup is simmering
Oil
  1. When doing the initial cooking / browning you may need to add a bit more oil here and there to keep things from sticking.
Garlic
  1. We add the garlic last because garlic can burn easily
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