Cabbage Soup

This soup tastes even better the next day!

Ingredients:

• 1/2 large cabbage, sliced
• 3 litres of water or about 13 cups
• 1 small can of tomato puree or tomato paste
• 1 tsp BBQ or Italian style seasoning
• 1 Tbsp salt
• 2 tsp ground black pepper
• 1/2 tsp ground cumin powder
• 1/2 tsp chili flakes, or fresh chili
• 1 red bell pepper
• 2 Tbsp olive oil
• 1 Tbsp low carb flour for thickening
• 2 Tbsp ground paprika
• 1 cup water extra
• 1 cup mashed potato or cauliflower, mashed in the water they were cooked in
• 2 cups smoked sausage of your choice, chopped (salami, cabana, chorizo etc or a blend. Read labels for sugar content)

Directions:
1. Fill a large stock pot with water, sliced cabbage, tomato, seasonings, chili, cumin and
bell pepper. Bring to boil, then back to simmer.
2. While that is simmering, fry the flour gently in the oil over a medium heat for about 5
minutes. It should go a golden brown.
3. Turn off heat, stir in the paprika while the pan is still hot and add the extra 1 cup of water. Scrape into stockpot.
4. Stir in mashed cauli or potato and chopped sausage, mixing well.
5. Simmer for about 3/4 hour.
6. Serve in bowls alone or with a crusty whole grain bread.

*Place any leftovers in the fridge as it tastes better the next day.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear