1 Large Onion
1 Cup of Mung Beans (Dahl or split peas will work too)
1 Large sweet potato
1 large zucchini
1 Package of chicken sausage with herbs or with sun dried tomato
¼ Cabbage shredded, I had Bok Choy on hand that had to be used up and worked too
Olive oil to cover the bottom of a heavy, large, stock pot
2 Tablespoons of Better Than Bouillon chicken base
2 Pints of water
Salt if needed
Ground Pepper before serving
a drop of Sherry or a dollop of sour cream a the end.
Cut leeks in half and wash under running water to get all the sand out. Trim bottom and cut thin moon shapes out of the whole thing including the green. Put in stock pot with olive oil add chopped onion and sauté until the onion caramelizes.
Add the four sausages also cut in half length wise and then into little moons. Sauté with the onions and leeks.
Add the chicken base and water
Peel and cut up the sweet potato and add that to stock pot along with the mung beans and cabbage.
cook until mung beans are soft and mushy. You can add water to this as needed to make it soupy or leave it thick and stew like.
15 minutes before you serve add the zucchini