Cabbage and Sausage Soup Recipe
Experience the joy of easy cooking with our Cabbage and Sausage Soup - a hearty, savory, and low-carb recipe that's simply irresistible!
Servings: 4
Calories: 500kcal
Ingredients
- 2 tablespoon butter
- 1 1/2 c. andoullie sausage, sliced
- 1 large carrot, peeled and diced
- 1 large russet potato, cut into 1/2-inch cubes
- 2 stalks celery, sliced
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 c. low-sodium chicken broth
- 1 tsp. coarse kosher sea salt
- 1/2 teaspoon ground black pepper
- 1 head cabbage, chopped into 1-inch pieces
Instructions
- In a large soup pot or Dutch oven set over medium heat, add the butter. Once hot, add the sausage and lightly brown it. Add the carrot, potato, celery, and onion, and cook for 4 minutes. Then add the garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth, season with salt and pepper. Turn heat up and bring to a boil. Add cabbage and simmer for 15 minutes or until tender
- Remove from the heat and season to taste, and enjoy!
Video
Notes
STORE this soup in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating.
To REHEAT, warm it slowly on the stove over medium heat, stirring occasionally, until heated through. Avoid boiling to maintain the texture of the vegetables. Microwaving in a covered dish, stirring midway, is also effective for quick reheating.
Nutrition
Serving: 1serving | Calories: 500kcal | Carbohydrates: 33g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1387mg | Potassium: 1273mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3074IU | Vitamin C: 91mg | Calcium: 143mg | Iron: 3mg