Cabbage Soup with Smoked Sausage
This recipe is super yummy and makes a lot. Its great for the cold weather, and gives you plenty of leftovers. It requires a little preparation, but it's definitely worth it.
Alexis Wilmouth
Dec 08, 2021
1 min read
Ingredients:
- head of cabbage, torn into bite sized chunks
- 1 1/2 14 ounce packs skinless smoked sausage, cut into rounds
- 2 16 ounce cans light red kidney beans, drained and rinsed
- 2 pounds baby carrots
- 1 pound russet potatoes, cut into one inch chunks
- 1 cup white onion, diced
- 10 ounces chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon olive oil
Directions:
- In an 8 quart pot on medium heat, add olive oil and onion. Cook until onions are translucent, about 5 minutes.
- Add carrots and cook until tender, about 8 minutes.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add in chicken broth, potatoes, beans, smoked sausage, thyme and pepper. Stir well. Cover and cook on medium-high heat for 15-20 minutes until potatoes are fork tender.
- Serve warm and Enjoy!
*Store in an airtight container in refrigerator for up to two days.
*You can substitute a 24 ounce pack of little smokies in place of smoked sausage.
*If you don't have a large enough stockpot or dutch oven, you can cook this in two separate smaller pots. I use two 5 quart ones.