Smoked Sausage and Cabbage Soup
The Skinny on Cabbage Sausage Soup
Before you start picturing a boring, tasteless soup, let me assure you – smoked sausage cabbage soup is the real deal. It's the kind of dish that sneaks up on you, makes itself at home in your taste buds, and leaves you wondering why you haven't been slurping this goodness forever.
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What Makes It "Healthy"
Now, I know "healthy" is a term thrown around like confetti at a parade, but hear me out. Cabbage, the unsung hero, is like the Wonder Woman of veggies. It's got vitamins, fiber, and a crunch that screams, "I'm doing you a favor." Paired with smoked sausage, it's a dynamic duo!
Key Ingredients:
1 pound andouille or other smoked sausage
1 small onion, diced
2 cloves garlic, chopped
1 small cabbage sliced into bite-size pieces, about 4 cups worth
14 ounces canned diced tomatoes
15 ounces canned cannellini beans, drained, or beans of your choice (optional)
48 ounces of chicken broth store-bought or homemade
1 teaspoon of chicken Better than Bouillon (optional)
1 teaspoon Herbs de Provence or Italian seasoning
Salt and pepper to taste
Tips for Crafting Your Smoked Sausage Soup Masterpiece
Making smoked sausage cabbage soup couldn't be easier. Brown off smoked sausage. You can use turkey, andouille, or any other type of sausage you’d like. Saute onions and garlic – get them all sexy and golden. Toss in shredded cabbage, a can of tomatoes, and beans (I love cannellini beans here, but you can use any changed beans you’d like or leave the out if you prefer and dried herbs. Finish it off with a broth bath, and voila! You've just created a masterpiece.
Storing the Magic:
Now, let's talk about leftovers because we all know this soup is even better the next day. Let the sausage cabbage soup cool, pop that goodness into airtight containers, and refrigerate for up to a week. Reheat in the microwave or on the stove. Pro tip: Label it so you're not playing frozen soup roulette three months later. Nobody wants a surprise mystery soup on a Tuesday night.
FAQs: Answering Your Burning Soup Questions
Q: Can I use any sausage?
A: Sure, I prefer smoked ones – they bring the smoky vibes that turn this soup into a flavor fiesta. But use any sausage you’d like. Ground sausage even works well.
Q: How long does it take?
A: Under 30 minutes!
Q: Can I add extra veggies?
A: Knock yourself out! I even look in the refrigerator and pull out any veggies that need to be used up. You could add frozen veggies as well.
Q: My soup really thick or thin?
A: Too thick? Add more water stock. Too thin? Let it simmer down with the lid off or add more veggies or beans.
Conclusion: Soup, Glorious Soup
In the grand scheme of culinary wonders, smoked sausage cabbage soup might not be the Mona Lisa, but it's damn close. It's a hug in a bowl, flavorful bliss, and a testament to the magic that happens when you let unlikely ingredients mingle.
Now, my friends, it's your turn. Ever tried cabbage sausage soup? Got a secret ingredient that turns it into a symphony of flavors? Or maybe you're a skeptic, and I've just piqued your curiosity. Either way, spill the beans – or in this case, the cabbage – in the comments below. Let's turn this post into a virtual soup kitchen where we share our wins, fails, and everything in between.
Here's to embracing the quirky, savoring the unexpected, and making soup the unsung hero of our kitchens. Until next time, happy soup slurping!
sausage bean soup
Ingredients
Instructions
- Add sausage and cook until browned. Add the onions. Cook for a few more minutes, and then add the garlic.
- Add the rest of the ingredients. Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage.
- Taste and add additional salt or pepper as needed.
Notes
Storing: Let the sausage cabbage soup cool, pop that goodness into airtight containers, and refrigerate for up to a week. Reheat in the microwave or on the stove.
Freezing Pro tip: Label it so you're not playing frozen soup roulette three months later. Nobody wants a surprise mystery soup on a Tuesday night.
- Don’t like cabbage, sub kale.
-Want a thicker soup like I do, add more veggies. Want a thinner more brothy soup, add less.
-Add any other veggies you'd like.
- Use any type of beans you like or leave them out all together. And add more cabbage or kale.
- You don’t need to cook the cabbage very long. I like it to stay a little bit crunchy.
- Sometimes I had two cans of tomatoes or two cans of beans, depending on how I’m feeling and it’s always good.
- Want to lighten it up use half the sausage and add more veggies.
- All sausage varies in saltines, so salt at the end to your preference.
I hope you love it as much as I do. Please let me know! xx, L
Nutrition Facts
Calories
277.51Fat (grams)
15.74 gSat. Fat (grams)
5.32 gCarbs (grams)
21.55 gFiber (grams)
5.56 gNet carbs
15.99 gSugar (grams)
5.31 gProtein (grams)
13.49 gSodium (milligrams)
1228.78 mgCholesterol (grams)
43.66 mgVaries based on the number of servings
