Spicy Veggie Cabbage Soup
I adore this soup immensely. I crafted it specifically to make the most of modest vegetable quantities, and we became infatuated with the exquisite flavors it offers. To create a milder version, opt for traditional Italian sausage. For those seeking a spicier kick, consider incorporating cayenne pepper and/or crushed red pepper flakes.
Ingredients
- 2 (4 ounce) links hot Italian sausage, casings removed
- 2 quarts chicken broth
- 1 (14 ounce) can crushed tomatoes
- ½ (8.5 ounce) package coleslaw mix
- 3 stalks celery, sliced
- 2 large potatoes, diced
- 2 large carrots, sliced
- ½ large onion, diced
- 2 cloves garlic, crushed
- 3 bay leaves
- salt and ground black pepper to taste
- ½ cup heavy whipping cream, or to taste
Instructions
- Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
- Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.
Nutrition
Calories: 162kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 28mgSodium: 829mgPotassium: 497mgSugar: 2gVitamin C: 20mgCalcium: 43mgIron: 1mg
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