Search thousands of recipes reviewed by home cooks like you.

Spicy Veggie Cabbage Soup

Spicy Veggie Cabbage Soup

  • Prep

  • Cook

  • Ready In

jammari

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Candice
1
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 and proceeded with the recipe as written omitting the 1/2 cup cream. Very yummy! This is really your basic soup recipe using basic soup ingredients. A wonderful beginner cook recipe. Using Johnsonville Breakfast Sausage Links made it "every body" friendly and was super flavorful.

Candace Joy Nyuli
0
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 added 1 teaspoon each of rosemary, parsley, basil and oregano. I put three teaspoons of sea salt instead of salt, four bay leaves and a whole onion (I fried the onion first with the ground pork once the pork was cooked for a few minutes), five garlic cloves, and some ready to eat noodles my kids love. The rest of the recipe I followed besides adding the cabbage, celery and onion first and boiled it for and extra thirty minutes before I added the remaining ingredients.

LSNIDER
0
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 quart since we like our soup less watery. My husband and I both loved it!