Sausage and Potato Soup with Brussels Sprouts

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This is a spin on my mom’s “boiled dinner” (yes, it tastes as lovely as that sounds), but much simplified, and cooked low and slow in a crock pot to prevent the meat from drying out.   I used brussels sprouts, because I like them, but cabbage or kale could easily substitute here.   This also makes quite a lot, this recipe can be halved or quartered and cookedon the stove top (or small slow cooker).

  • 1 pound Smoked Polish Sausage (approximately 4 large links), diced
  • 1 large Onion, large dice
  • 1 cup Carrots, diced
  • 1 pound brussles sprouts, quartered
  • 2 quarts Chicken Broth
  • 1 tablespoon Caraway Seeds
  • 1 tablespoon Italian Sesoning
  • 2 tsp. Allspice
  • 8 small Redskin Potatoes, large dice (or 4 medium-large size)

Combine all ingredients, except potatoes in slow cooker.  Cook on low heat for 4-6 hours.  Add potatoes during the last hour of cooking, and adjust seasoning as needed.

Servings/Yield: 12 servings


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