Hearty Cabbage Sausage Soup Recipes

Steps:

• In a Dutch oven, bring broth, cabbage and onion to a boil. reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Add sausage; heat through. , In a bowl, combine the flour, salt and pepper. Gradually add milk, stirring until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a large skillet, brown kielbasa in batches. Transfer to a 6-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender. Skim fat.

Steps:

• Slice the sausages into half-inch rounds. (Sausage can be cut more easily if partially frozen.) In a large saute pan over medium-high heat, brown the sausage well. Remove with a slotted spoon, and drain by shaking the pieces in a large brown paper bag.
• In a large soup kettle (six quarts or larger), combine sausage, consomme, carrots, onion, beets with juice, tomatoes with juice, tomato paste, cabbage, garlic and cider vinegar. Break up tomatoes with a knife or spoon. Add water to just cover. Bring to a boil, reduce heat to low and simmer for two hours.
• Add the kidney beans to the soup pot, and simmer for an additional hour. Serve garnished with a spoonful of sour cream and a sprinkling of parsley.

Steps:

• In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer. , Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese., Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.