|1 onion • chopped|
|3 garlic cloves • chopped|
|3 tbsp olive oil|
|1/2 lb beef sausage • chunked|
|5 cup beef stock|
|1 cup kidney beans, with liquid|
|1/2 cabbage • cored and chopped|
|6 potatoes - new • quartered|
|1/8 cup balsamic vinegar|
|1 cup ketchup|
|salt to taste|
|pepper to taste|
Pour oil into a large stock and sauté onions and garlic, until soft and transparent. Add sausage chunks and brown slightly. Add beef stock then rest of ingredients. Bring to a boil, stirring often to keep the bottom of the pot from burning.
Reduce heat, simmer 35-45 minutes, stirring occasionally. Correct seasonings to taste.
Serve in a bowl with a side of crusty bread to sop up soup.
Recipe courtesy Executive Chef Stephen Crocker, Loews Regency Hotel, New York, NY