Cabbage Y Chorizo Soup

**Note: the items listed made TWO pots, so if you're not needing a lot, cut the recipe in half**
-One pot made 5 hefty servings...

Ingredients:

Bread: Whole Wheat Italian Loaf
Garlic Spread -optional
One med. sized yellow onion -chopped. 
One bag of fresh celery stalk -chopped. 
2 Tsp. Minced Garlic. 
One bag of carrots -chopped evenly. 
Russet potato -6-8 -peeled/chopped (small/medium size). 
One head of Cabbage -sliced. 
1 pound of ground Turkey Sausage w/ Chorizo seasonings. 
Chicken broth/stock -two 32 oz. cartons or just enough to barely cover the contents of the pot, whatever the size. 
Olive Oil 4 Tbs. 
Salt and Pepper to taste. 
Kraft Natural Shredded Cheese: Mexican 4 Cheese Style -1/2 cup-ish 😉 


Preparation:

Add 2 Tbs.Olive Oil to skillet on med. heat. Add Garlic, Onion and Celery to skillet and cook slowly on med heat until tender -Not soft/mushy, then set aside. Add Carrots and Potato to pot with stock of your choice and cook on moderately high temp -7//8 for about 15-20 mins. Add 2 Tbs. of Olive Oil to skillet and thoroughly cook/brown your ground turkey chorizo and set aside. Add celery and onion mixture to pot with potato and carrots, add salt and pepper and let simmer on med. temp for 20-25 mins. Lastly, add sliced Cabbage and Turkey Sausage to pot with all other ingredients; place lid and allow ingredients to cook together for another 15-20 mins. **Sprinkle the shredded cheese evenly over soup, place lid -allow to melt then enjoy!

**Do Not heavily salt your veggies, the chorizo is well seasoned and packs a little punch. Jazz it up as you wish after it's totally done and you've tasted it.**