Hearty Sausage Soup II
Nutrition :
182 calories,
3 stars -
based on 297 reviews
Yield : 4 1/2 quarts
Ingredients
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2 tablespoons olive oil1 (1 pound) package smoked sausage, chopped2 onions, chopped1 green bell pepper, chopped2 cloves garlic, minced10 cups water3 cups chopped cabbage2 carrots, thinly sliced1 (15.5 ounce) can diced tomatoes1 (6 ounce) can tomato paste4 beef bouillon cubes1 teaspoon seasoned salt½ teaspoon dried thyme leaves1 dash cayenne pepper2 small zucchini, chopped1 (15 ounce) can kidney beans, rinsed and drained1 (8 ounce) package thin egg noodlesgrated Parmesan cheese
Directions
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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.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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