This sausage and cabbage soup started out with me saying "I have sausage in the freezer and leftover cabbage...what can I make with that??" I came up with this soup, and to be honest I was a little iffy about it as I was cooking. I was doubting if my family was going to eat it. But, I should have had more faith in my cooking abilities: both of the boys loved it. And my husband gobbled it up and told me that I should add cabbage to my chicken noodle soup, too. I don't think I'll be adding cabbage to all my soups, but it does taste good in this one!
What you need: for about 10 servings
- 8 oz Great Northern beans, soaked overnight or quick soaked according to package directions
- medium onion, chopped
- 3 carrots, chopped
- 12 oz cooked sausage, sliced thinly
- 3 cloves garlic, minced
- 1 small head of cabbage (about 1/2 of a medium or large head) Remove outer leaves and core, then chop
- 4 cups water
- 14 oz can diced unsalted tomatoes, undrained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried parsley flakes
1. Drain soaked beans, then add to a medium pot with enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer 1 1/2 to 2 hours until soft.
2. Meanwhile, add remaining ingredients to a stockpot. Bring to a boil, then reduce heat and simmer about 1 hour.
3. Drain beans, then add to the stockpot.
Enjoy your delicious soup for dinner!