This wonderful winter soup recipe was sent to us by Charlie and Gloria Norwood. Charlie is the congressman for the state of Georgia from the ninth district. This treat is enjoyed by family and friends throughout the holidays. It is very forgiving of added, changed, or omitted ingredients. Actually, Gloria says that is the description of her cooking technique. “If it isn’t flexible, it has no place in my life. Should I ever have a cooking show, it would be named Look How She Made It This Time!”
½ pound sausage, cooked and drained
1 cup chopped onions
2 garlic cloves, minced
1 cup diced carrots
1 teaspoon dried basil
2 medium zucchini, sliced
1 (16-ounce) can diced tomatoes, not drained
2 cups shredded cabbage
2 (10-ounce) cans beef broth
Salt and pepper
1 (15-ounce) can kidney or black beans, drained
½ cup uncooked rice
½ cup red wine
In a heavy stockpot on medium heat cook the sausage. Drain the grease from the sausage. Add the onions, garlic, carrots, and basil to the sausage and cook for 5 minutes. Add the zucchini, tomatoes, cabbage, beef broth, and salt and pepper to taste. Bring the mixture to a boil. Lower the heat and simmer for about 1 hour. Add the kidney beans, rice, and red wine. Cook for 20 minutes. When ready to serve, garnish with parsley and Parmesan cheese.
YIELD: 10 SERVINGS
Dip a spoon in hot water to measure shortening, butter, and other fats, and they won’t stick as easily.
