Step 1

Heat a dutch oven or large pot to medium heat. Add the sliced sausage to the skillet, stirring occasionally until browned. (Optional: If you wish to remove some of the oil from the skillet use paper towels to blot the sausage and remove as much oil as desired.)

Step 2

Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.

Step 3

Stir in the broth, chopped cabbage and spices. Allow the soup to simmer (not boil) 10-15 minutes.

Step 4

Add salt and pepper to taste. Serve immediately.