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Cabbage Veggie Cream Soup


"Talk about great flavor! This soup is unique and yummy- definitely put in the ingredients that sound bizarre like vinegar and Tabasco®. Tons of compliments await! Serve with a dollop of sour cream on top."
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1 h 40 m servings 196 cals
Original recipe yields 8 servings

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  1. Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

Nutrition Facts

Per Serving: 196 calories; 6.6 g fat; 22 g carbohydrates; 13.8 g protein; 26 mg cholesterol; 323 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I chose this recipe because of the veggie combination and it did NOT disappoint on that front! Who knew butternut squash & beets could co-exist in such deliciousness? I altered the recipe to mak...

We don't get elk very often but this was a special and wonderful winter soup.

So this is a good recipe! I tried it vegetarian style and it was yummy. The squash actually made the mix a bit sweet which was a great addition to this. (I have tried similar recipes in the pas...

I couldn't get elk, so subbed chicken breakfast sausage. Didn't add potatoes or squash to cut down on carbs a bit. To my taste the sage was overpowering, even with the other spices and vin...