Talk about great flavor! This soup is unique and yummy- definitely put in the ingredients that sound bizarre like vinegar and Tabasco®. Tons of compliments await! Serve with a dollop of sour cream on top.
Preparation Time
40 mins
Cooking Time
60 mins
Total Time
1 hr 40 mins
Calories
196 Calories
Recipe Instructions
Step 1
Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
Step 2
Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.
Ingredients
1 onion, chopped
2 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
3 cloves garlic, minced
4 carrots, chopped
¼ cup red wine vinegar
2 teaspoons dried dill weed
salt and black pepper to taste
2 teaspoons minced fresh ginger root
2 quarts chicken broth
2 cups cubed butternut squash
½ medium head green cabbage, chopped
2 teaspoons dried thyme leaves
4 red potatoes, diced
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
