Country cabbage soup

Ingredients

• One large head of cabbage sliced
• 6 carrots peeled and chopped into chunks
• 6 potatoes, scrubbed and “chunked”
• 3 cans stewed tomatoes
• 2 bell peppers
• 1 large onion sliced
• 3 cloves minced garlic
• 2 tablespoons butter
• 1lb smoked sausage (I used spicy andouille)
• 1 ½ teaspoon celery seed
• 1 ½ teaspoon thyme
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons caraway seeds
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 4 quarts chicken stock (this is for a HUGE batch, can easily be halved)
• Salt and pepper to taste

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Preparation

• Warm chicken stock in stock pan. Pour canned tomatoes into stock and bring to a slow simmer. Allow to simmer for about 15 minutes or so.
  
  Add potatoes, carrots, celery seed, thyme, onion and garlic powders, paprika, Continue to simmer slowly.
  
  In skillet, melt butter and sauté sausage, bell peppers and onions until onions are clear, throw in minced garlic the last two minutes. Stir and add these to the simmering soup.
  
  Bring back to a good simmer and add cabbage pushing the cabbage down into the soup with spoon.
  
  Add apple cider vinegar, sugar and caraway seeds. Stir and cover with a lid and turn heat down to simmer long and slow until vegetables are fork tender.
  
  Remove from heat and enjoy.
  
  P.S. This soup is always at its best the next day.