Cabbage Veggie Cream Soup

Name: Cabbage Veggie Cream Soup
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 servings
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

Rating: 4.4 stars

5 Ratings
5 Reviews
4 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.

By Charissa

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Recipe Summary

prep:

40 mins

cook:

1 hr

total:

1 hr 40 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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; protein 13.8g; carbohydrates 22g; fat 6.6g; cholesterol 25.8mg; sodium 323.2mg. Full Nutrition

Reviews (5)

Most helpful positive review

empearls

10/18/2012

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 make it crock pot compatible by only using 1 qt. of chicken stock and I subbed Trader Joe's Jalapeno Chicken Sausage for the elk. I also used apple cider vinegar and ginger paste. I got a little too liberal with the hot sauce and my preschooler refused to eat it. Cooked on high for 4 hours and then turned it on low for 3 and it was fantastic. I used a few more veggies (whole head of cabbage 3 beets 3-4c. squash) because I was trying to unload a bunch of veggies. I also skipped the cream of mushroom soup because I didn't have any on hand (but i did add some leftover cream of tomato soup towards the end). I thought it was very tasty stick-to-the-ribs fair but with the hot sauce and the jalapeno chicken sausage too spicy for little ones (although I loved it!) Read More

Helpful

(3)

5 Ratings

5 star values: 2
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

empearls

10/17/2012

Helpful

(3)

tweety

10/24/2011

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

Helpful

(3)

Amanda SusieQ

04/21/2016

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 vinegar and hot sauce. I ended up adding onion powder and extra dill to balance the flavors a bit. I also found that my cream of mushroom soup curdled (maybe from the vinegar? ) though it didn't keep us from eating it. Maybe I did something wrong when adding it. Read More

Starshine

04/17/2017

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 past). Next time we will buy the meat in advance and I'm sure then it would be a perfect hearty meal! Read More

Lisa Trevors

08/17/2018

The flavor WAS really good. I needed to use up alll the veggies that I had in the fridge so I made some substitutions; didn t have potatos so I used cauliflower and added mushrooms and substituted red for white wine vinaiger. Everything else was the same and everyone loved even my toddler and baby... I d make this again Read More

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All Reviews for Cabbage Veggie Cream Soup

- of Reviews

Cabbage Veggie Cream Soup

Servings Per Recipe: 8
Calories: 196.2

% Daily Value *

protein: 28 %

carbohydrates: 7 %

dietary fiber: 19 %

sugars:

fat: 10 %

saturated fat: 7 %

cholesterol: 9 %

vitamin a iu: 179 %

niacin equivalents: 40 %

vitamin b6: 17 %

vitamin c: 59 %

folate: 19 %

calcium: 8 %

iron: 19 %

magnesium: 17 %

potassium: 19 %

sodium: 13 %

thiamin: 14 %

calories from fat:

*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.