Soup Recipe | Spicy Veggie Cabbage Soup

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

• 2 (4 ounce) links hot Italian sausage, casings removed
• 2 quarts chicken broth
• 1 (14 ounce) can crushed tomatoes
• ½ (8.5 ounce) package coleslaw mix
• 3 stalks celery, sliced
• 2 large potatoes, diced
• 2 large carrots, sliced
• ½ large onion, diced
• 2 cloves garlic, crushed
• 3 bay leaves
• salt and ground black pepper to taste
• ½ cup heavy whipping cream, or to taste

Cooking 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.

Nutrition Facts

• calories161.6
• carbohydrateContent17.8 g
• cholesterolContent27.8 mg
• fatContent7.8 g
• fiberContent2.7 g
• proteinContent5.7 g
• saturatedFatContent3.5 g
• sodiumContent829.1 mg
• sugarContent2.2 g