CABBAGE AND ITALIAN SAUSAGE SOUP RECIPES

SAUSAGE CABBAGE SOUP RECIPE: HOW TO MAKE IT

Sausage Cabbage Soup Recipe: How to Make It image

My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

Steps:

In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 259 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 1015mg sodium, CarbohydrateContent 23g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 9g protein.

ITALIAN CABBAGE SOUP RECIPE: HOW TO MAKE IT

Italian Cabbage Soup Recipe: How to Make It image

After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! —Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 cups chicken stock
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 small onion, chopped
1 can (15-1/2 ounces) great northern beans, rinsed and drained
2 garlic cloves, minced
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours., Remove thyme sprigs and bay leaf. If desired, serve with cheese.

Nutrition Facts : Calories 111 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 8g protein. Diabetic exchanges 1-1/2 starch.

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SAUSAGE CABBAGE SOUP RECIPE: HOW TO MAKE IT

My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida
From tasteofhome.com
Reviews 5
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Category Lunch
Cuisine Europe, German
Calories 259 calories per serving

In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

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After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! —Jennifer Stowell, Deep River, Iowa
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