This was originally a clean out the fridge soup, but it was so good I wrote it down and kept it around. The measurements and even the ingredients are fairly flexible. The secret is the low slow cooking so the cruciferous veggies have a relatively long time between crunchy and mushy sulphery…yuck. Just keep checking and you will have nicely textured and flavored cabbage and cauliflower. Of course if you are in a hurry you can cook this on a higher heat but watch and taste closely.
Fall Bratwurst Soup
2 medium onion chopped
2 mild chilies (like banana pepper) chopped
quart of chicken broth
1 15 ounce can diced tomatoes
1/4 head of cabbage
1/2 head cauliflower
4 small potatoes quartered
2 carrots chopped
2 cups lima beans ( fresh or frozen)
sprig of fresh thyme
2 bay leaves
1Tablespoon apple cider vinegar
1. Over medium low heat in a Dutch oven cook the bratwurst about 15 minutes. Remove to a plate.
2. Add olive oil if needed and sweat the onion and pepper.
3. Add the rest of the ingredients except the apple cider vinegar. Bring to a boil. Lower heat to just a simmer.
4. Let barely simmer for 45-60 minutes. Just before serving stir in the vinegar.