“A meal all by itself.” - by Jaja's daughter
Ingredients
Adjust Servings
Original recipe yields 4 1/2 quarts
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 481 cal
- 24%
- Fat
- 24.2 g
- 37%
- Carbs
- 43.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 the se..." See moreasoned salt out altogether. We needed no extra salt, but everybody is different! I also doubled the beans because we love them!"
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