It was bound to happen! The Baker took over my soup pot this week. This came about when he was rummaging around the crisper drawer for a lime to put on an avocado we were going to share for lunch. There wasn't one. There was about a third of a large cabbage and a handful of mushrooms. I cannot tell you how often I've stressed that one does not have to be a slave to a recipe to prepare soup. And, I've stressed that soup is better prepared the day before--at least. He paid absolutely no attention and placed this delicious bowl before me at dinner!!
Today is the last day of winter!
4 cups beef broth
8 oz beer
14 1/2 oz can diced tomatoes
Small head of cabbage, shredded
2 medium-sized potatoes, unpeeled and diced
Mushrooms (about 8), sliced
1 large onion, diced
1 large carrot, sliced
8 oz kielbasa sausage (beef or turkey) sliced
1/2 tsp dried thyme
1. Bring the beef broth, beer, tomatoes and bay leaf to a boil in a large Dutch oven.
2. Add the remainder of the ingredients and return to the boil. Reduce the heat to medium and partially cover the pot. Simmer until the potato and carrot are tender, about 15 minutes. Add salt and pepper to taste.