Cabbage Veggie Cream Soup

Name: Cabbage Veggie Cream Soup
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 1 pound elk breakfast sausage; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 teaspoons minced fresh ginger root; 1 onion, chopped; 2 cups cubed butternut squash; 2 beets, sliced into rounds; 4 red potatoes, diced; 4 carrots, chopped; 0.5 medium head green cabbage, chopped; 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste; 2 teaspoons dried dill weed; 2 teaspoons dried rubbed sage; 2 teaspoons dried thyme leaves; salt and black pepper to taste; 2 quarts chicken broth; 1 (10.75 ounce) can condensed cream of mushroom soup; 0.25 cup red wine vinegar

4.4

(5)

5 Reviews

5 Photos

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.

Recipe by Charissa

Updated on September 12, 2022

5

Prep Time:

40 mins

Cook Time:

1 hrs

Total Time:

1 hrs 40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 pound elk breakfast sausage
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 onion, chopped
2 cups cubed butternut squash
2 beets, sliced into rounds
4 red potatoes, diced
4 carrots, chopped
½ medium head green cabbage, chopped
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
2 teaspoons dried dill weed
2 teaspoons dried rubbed sage
2 teaspoons dried thyme leaves
salt and black pepper to taste
2 quarts chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup red wine vinegar

Directions

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.
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
7g	Fat
22g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 196
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	7%
Cholesterol 26mg	9%
Sodium 323mg	14%
Total Carbohydrate 22g	8%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 14g
Vitamin C 35mg	177%
Calcium 84mg	6%
Iron 3mg	18%
Potassium 679mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.