Cabbage Soup, With Andouille Sausage
A delicious soup of cabbage and tasty andouille sausage.
Ingredients
- 1 tablespoon olive oil
- 1.5 cups chopped onion, or 1 large onion
- 8 cups chopped fresh cabbage, 1 medium head
- 14 ounces of andouille sausage, sliced
- 12 ounces fresh snap green beans, cut in thirds
- 12 ounces sliced carrots, fresh or frozen
- 14.5 ounces stewed tomatoes, chopped
- 1 tablespoon Better Than Bouillon, beef flavored
- 3 dried bay leaves
- 1.5 teaspoons Cajun seasoning
- 1.5 teaspoon salt
- 8 cups water
- 5 ounces fresh baby spinach
Directions
- 1
oil in a large soup pot or Dutch oven until hot.
- 2
onions in oil for 5 to 10 minutes to soften.
- 3
cabbage to onions and cook another 10 minutes to caramelize, stirring often.
- 4
Add sausage to a medium saucepan and cover sausage with water, then boil for a few minutes while cabbage and onions are cooking; drain the sausage before adding to the soup.
- 5
green beans, carrots, tomatoes, concentrated bouillon, seasonings, bay leaves, and water to the cabbage mixture and stir to combine.
- 6
the sausage into the soup.
- 7
soup ingredients to a boil, then cover the pot and simmer over low heat.
- 8
for 1 hour, stirring occasionally, then turn off the heat.
- 9
in fresh spinach, close pot with lid, and let set until spinach is wilted.
- 10
hot.
- 11
in an airtight container after the soup is cooled in the refrigerator for up to 3 days.
- 12
for up to 1 month in an airtight container.