Rating: 4.5 stars
100 Ratings
  • 5 star values: 78
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.

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  • Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Cook's Note:

Add canned green beans, bells peppers, or canned tomatoes with green chiles as desired.

Beef bouillon cubes can used in place of chicken bouillon cubes.

Nutrition Facts

221 calories; protein 9.5g; carbohydrates 19.9g; fat 12.4g; cholesterol 27.2mg; sodium 1522.1mg. Full Nutrition
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