Hearty Winter Soup

I made this soup to use up more vegetables before they began to wilt. This recipe was meant for a crockpot, but since mine broke right before I left for Christmas, I tried to adapt it into a regular stovetop recipe. Here is the original recipe:

• 2 sweet potatoes, peeled and chopped
• 1/2 head cabbage, coarsely chopped
• 1 cup chopped carrots
• 1 pound turkey bratwurst, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground white pepper
• 1/2 cup dry white wine
• 3 cups chicken broth
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• 1. Place the sweet potatoes, cabbage, and carrots into a slow cooker, then place the bratwurst slices on top of the vegetables. Sprinkle with the salt, thyme, rosemary, and pepper. Pour the wine and chicken broth over the vegetables.
  2. Cook on Low until the sweet potatoes are easily pierced with a fork, 5 to 6 hours.
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• Instead of Turkey Bratwurst, I thawed and used the ground beef I had brought back from our trip. I then simmered the soup in the chicken broth, and then when the broth all but evaporated, poured more in and simmered it again. Altogether, I used about 8 cups of chicken broth until the soup was ready.
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• I think that either my friend Steph had pre-treated the ground beef, OR the white wine I used was not dry enough because Holy Batman the soup was SWEET. Don't get me wrong - it was tasty, but I ended up having to eat some salty vegetable chips along with it to balance out the sweet flavor. Note to self: next time buy drier wine.