Creole seasoning gives this sausage and cabbage soup a spicy kick; serve with sourdough bread and more salsa, as desired.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
221 Calories
Recipe Instructions
Step 1
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
Step 2
Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
Ingredients
2 tablespoons butter
3 cups water
3 cloves garlic, minced
salt and ground black pepper to taste
1 cup salsa
4 cubes chicken bouillon
3 stalks celery, diced
3 carrots, diced
3 leeks, halved and thinly sliced
1 small head cabbage, and thinly sliced
0.5 onion, chopped
0.33333334326744 cup ketchup
2 teaspoons Creole seasoning (such as Tony Chachere's®), or more to taste
