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My review
Spicy Veggie Cabbage Soup
Phyllis Trinke Funk
"Just love this soup. I developed it to use up small quantities of veggies, and we fell in love with the flavors. For a less spicy soup, use regular italian sausage. For more heat, add some cayenne pepper and/or crushed red pepper flakes."
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Ingredients
1 h 10 m servings 162 calsOriginal recipe yields 12 servings
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Directions
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- 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 Facts
Per Serving: 162 calories; 7.8 g fat; 17.8 g carbohydrates; 5.7 g protein; 28 mg cholesterol; 829 mg sodium. Full nutrition
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10/25/2014
Swapped Johnsonville Breakfast Sausage Links for the hot Italian sausage. I cut the links in half, browned and set aside while I added the remainder of the ingredients. Added the browned links a...
4/25/2015
This is a very good recipe, easy and really tasty. I used finely shredded cabbage instead of coleslaw mix and sautéed the onions and garlic with the sausage but otherwise stuck to the recipe as ...
11/30/2014
I swapped the sausage links for a pound of ground pork and put half a cabbage head cut small instead of the coleslaw mix and I put four fresh tomatoes instead of the canned tomatoes. I also adde...
3/3/2014
Made this for dinner tonight as written except that my sausage was sweet instead of hot and I used about 4 oz of shredded cabbage in place of the cole slaw mix. I also cut back the broth to one ...