Sausage Stew

Yummy, hearty, chock-full-o goodness, stew. Or soup. The broth is not as thick as a stew but the chunky ingredients make it stew like. Here are the cast of characters minus the chicken broth and leftover chunks of pork roast that I had frozen from another dinner. I followed the recipe but you could use this to clean out all the leftovers you have hangin around. The pot is your canvas. Beauty:

Heat about 2 quarts chicken or beef broth in stock pot or dutch oven (have I said lately how much I love my Le Creuset?). Add your leftover chopped meat and simmer 30 minutes. Add a chopped onion, 2 celery ribs chopped, 2 carrots diced, and 1/4 head cabbage chopped. Simmer another 20 minutes.

Meanwhile, cook 1lb italian sausage slices or chunks (depends on if you have links or ground sausage) in a skillet about 10 minutes over medium heat til browned.....yum:

Then add the sausage, 1 head cauliflower cut into florets, 1 bunch (about a pound) of washed greens (any kind will do but I used kale), 6 cloves chopped garlic, and 2 TBS chopped fresh basil or flat leaf parsley, a little salt, pepper and thyme, and simmer another 12 minutes.

And here you have another heaven in a pot:

The house smells so good right now....