Ingredients1 h 35 m servings 481 cals
- Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
- Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.
Per Serving: 481 calories; 24.2 g fat; 43.8 g carbohydrates; 22.9 g protein; 61 mg cholesterol; 1951 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is so delicious - my family complained that I didn't make a larger batch. Of course, Freddy3, it's always wise to be cautious with salt (=sodium), so I used low sodium beef stock and left ...
Wonderful soup!!!my hubby "the cook" said this was a keeper...so i know that if he loves it when I cook something it has to be Great!!!!
Very good. Use beef stock instead of water. I didn’t use seasoning salt because I did not have any. I also only added 2 bouillon cubs cut down on salt. Everyone loved it.