Shelly Johnson, Bonnie’s sister, provided the inspiration for this hot, spicy, and satisfying soup that’s rich in beta carotene.
- 1 pound Portuguese or other garlic sausage, such as linguica
- 1 large onion, minced (about 1½ cups)
- 6 cups water
- 1 butternut squash, peeled, seeded, and diced (about 3 cups)
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 4 carrots, diced (about 2 cups)
- ½ teaspoon cracked black pepper
- ¼ to ½ teaspoon salt, to taste
- ¼ to ½ teaspoon hot pepper flakes, to taste
- 2 cups cooked kidney beans, drained
- 1 small head green cabbage, cored and chopped (about ½ to ¾ pound)
1. Pierce the sausages with a fork. Poach in boiling water for 5 minutes. Drain and slice into ¼-inch rounds.
2. Cook the sausages in a 4-quart saucepan over medium-high heat until lightly browned, about 5 minutes. Add the onion and cook until golden, about 5 minutes. Add the water, squash, sweet potatoes, carrots, cracked pepper, salt, and pepper flakes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
The recipe can be made ahead up to this point. Refrigerate until ready to continue.
3. Add the beans and cabbage. Simmer, covered, an additional 10 minutes. Taste and adjust seasoning.
Vegetarian Variation: Omit sausage. Cook the onion and 2 cloves minced garlic in 1 tablespoon oil until the onion is golden, about 5 minutes. Continue with recipe.