Pork and Cabbage Soup

Ingredients

• 1 pound pork sausage
• 1 (14 ounce) can beef broth
• 2 cups water
• 2 teaspoons beef bouillon granules
• 1/2 head cabbage, finely chopped
• 3 potatoes, diced
• 1 onion, diced
• 1 clove garlic, diced
• 1 tablespoon dried marjoram
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a large pot over medium heat, add the pork sausage, and break it up as it browns, about 6 minutes, until it reaches 160°F (71°C) inside and is no longer pink.

2. Add the diced onion and garlic to the pot and cook, stirring, for about 2 minutes until softened.

3. Pour in the beef broth and the water, then stir in the beef bouillon granules, diced potatoes and dried marjoram. Bring to a boil.

4. Reduce the heat to medium-low and simmer for about 10 minutes, until the potatoes are nearly tender.

5. Stir in the finely chopped cabbage and simmer for about 6 minutes, until the cabbage is tender.

6. Season with salt and pepper to taste, then ladle into bowls and serve hot.