Cabbage Soup With Andouille Sausage

• 2 cups unsalted beef stock
• 1 cup water
• 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 8 ounces)
• 2 fresh thyme sprigs
• 4 ounces smoked andouille sausage, thinly sliced
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 (14-ounce) package coleslaw
• 1/4 cup dry white wine
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper

1. Place stock, 1 cup water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender.
2. Heat a large nonstick skillet over medium heat. Add sausage; cook 3 minutes or until lightly browned, stirring frequently. Add onion; cook 3 minutes. Stir in garlic; cook 30 seconds. Add coleslaw and wine; cook 3 minutes or until tender, stirring frequently.
3. Remove thyme from potato mixture. Coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and pepper; simmer 3 minutes.

unsalted beef, water, gold potatoes, thyme, sausage, onion, garlic, coleslaw, white wine, tomatoes, red wine vinegar, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cabbage-soup-andouille-sausage (may not work)