Sausage and Cabbage Soup
This hearty Sausage and Cabbage Soup is loaded with smoked sausage, cabbage, carrots, onions, celery, and tomatoes in a flavorful seasoned broth.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 (14 ounce) package smoked sausage sliced ¼ inch thick
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots thinly sliced (¼ inch thick)
- ½ cup sliced celery
- 1 tablespoon minced fresh garlic
- 1 (28 ounce) can diced tomatoes undrained
- 4 cups beef broth or chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 small head of cabbage (about 1 ½ pounds) cored and chopped into about 1 inch pieces (about 6 cups chopped)
- ½ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
Instructions
- In a 6 quart dutch oven or large soup pot, heat oil over medium high heat. Add sausage slices, onions, carrots, and celery and cook for approximately 7 minutes, or until carrots are tender-crisp (stirring frequently). Add garlic and cook until fragrant (about 30 seconds).
- Add tomatoes with juice, broth, thyme, and oregano. Stir to combine. Bring to a boil.
- Once the soup reaches a boil, add cabbage and stir to combine. Reduce heat to maintain a simmer. Cover and simmer for 30 to 35 minutes or until cabbage is tender to your liking and carrots are tender.
- Season with salt and pepper.
Video
Notes
- This recipe yields approximately 11 cups.
- Storage:
- Refrigerator: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- Freezer: Once cooled, store in a freezer-safe container. Freeze for up to 2 to 3 months. Defrost in the refrigerator overnight.