Hearty Sausage Soup II

Hearty Sausage Soup II

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
Jaja's daughter
Recipe by  Jaja's daughter

“A meal all by itself.”

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Ingredients

Adjust Servings

Original recipe yields 4 1/2 quarts

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Directions

  1. 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.
  2. 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.

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Reviews (3)

Rate This Recipe
ANNALIE
11

ANNALIE

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 seasoned salt out altogether. We needed no extra salt, but everybody is different! I also doubled the beans because we love them!

Marcia R
4

Marcia R

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!!!!

FREDDY3
2

FREDDY3

Too much sodium for us. Will not make again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 43.8 g
  • 14%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1951 mg
  • 78%

Based on a 2,000 calorie diet

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